Maple Rainbow Trout Gravlax
Chef Marc-André Royal uses maple sugar in this stunning treatment for delicate trout. Try it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.
Ingredients
- 1 rainbow trout fillet (about 900 g [2 lb]), boned, skin on
- 140 g (1/2 cup) coarse salt
- 150 g (1 cup) maple sugar
- 2 g (1 tsp) fennel seeds
- 3 g (1 tsp) juniper berries, crushed
- 1 bunch of dill, chopped
- 95 ml (3 oz) Québec gin
- 1 lemon, zest only
- 3 g (1 tsp) peppercorns, crushed coarsely
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