Naturally Antioxidant

  • 1 pound trout fillet
  • Gaspésie smoked spices
  • Salt and pepper
  • A drop of olive oil
  • 1 lime
  • 2 cutting boards

Rinse the trout fillet, do not dry. Sprinkle generously with Gaspésie smoked spice each side of the trout, then add salt to taste and a little more.

Wrap the thread in plastic wrap, and place it between two cutting boards. Ask about 2 pounds of weight per pound of fish ((a bag of sugar, a can) on top of the board. Refrigerate 24 hours.

Before serving, place the fillet in the freezer for an hour, it will be easier to cut into thin slices.

For service cut and have your little trout slices on the plate, drizzle with olive oil and top with lime zest and a few drops. Do not add salt just pepper to taste.

Hollow out a cucumber cut in half section (or not), fill with sour cream, sprinkle with chives, lime zest and drops. Salt and pepper to taste.

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