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Marinated fjord trout with gin in thin slices on a white plate with tonic jelly cubes, cucumber slices and dill, spring setting

Marinated fjord trout with gin, tonic jelly and cucumber

An elegant, Nordic-inspired starter for Easter and special occasions: fjord trout is marinated with gin, salt, sugar and dill and given freshness and depth with homemade tonic jelly pearls and wafer-thin slices of cucumber. A Sauvignon Blanc from southern Styria goes well with this - precise, herbal, with the necessary acidity.
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Prep Time 30 minutes
Cook Time 5 minutes
Course Appetizer, Finger food
Cuisine modern, Scandinavian
Servings 2 Servings
Calories 280 kcal

Cooking utensils

  • 1 Flat baking dish or bowl for pickling
  • 1 Cling film
  • 1 Small cooking pot for the jelly
  • 1 Flat dish or baking tray for the jelly
  • 1 Sharp knife (filleting knife)
  • 1 Slicing knife or vegetable slicer (for cucumber)
  • 1 Tweezers (for removing bones)
  • 1 Pastry squeeze bottle or small spoon (for jelly portioning)
  • 1 Serving platter or deep white plates

Ingredients
  

BEIZE:

  • 400 g Fjord trout fillet with skin, bones removed
  • 60 ml Gin z. e.g. London Dry or a botanical gin
  • 3 Tbsp coarse sea salt
  • 2 Tbsp sugar
  • 1 bunch of fresh dill roughly chopped
  • 1 teaspoon black pepper coarsely ground
  • Zest of 1 organic lemon

TONIC-GELEE:

  • 200 ml Tonic water
  • 3 Sheet gelatin or 1.5 tsp agar agar for vegetarian
  • 1 1 tsp lemon juice
  • 1 Pinch of salt

GARNITURE:

  • ½ Cucumber very thinly sliced or sliced
  • Fresh dill
  • A little lemon zest
  • Fleur de sel to taste
  • Some high-quality olive oil or dill oil

Preparation
 

PREPARATION (PICKLING):

  • Rinse the trout fillet under cold water and pat dry.
  • Remove the bones completely with tweezers - feel every centimeter of the fillet.
  • Mix the coarse sea salt, sugar, pepper and lemon zest in a bowl.
  • Roughly chop the dill.
  • Pour the gin into a shallow baking dish.
  • Briefly place the fillet in the gin, flesh side down, then turn.
  • Apply the pickling mixture generously to both sides of the fillet.
  • Spread the dill over the fillet and pour the rest of the dressing over it.
  • Cover tightly with cling film.
  • Pickle in the refrigerator for 12-24 hours (the longer, the more intense).

TONIC-GELEE:

  • Soak the gelatine leaves in cold water for 5 minutes.
  • Warm the tonic water slightly (do not boil - the carbon dioxide is gone, that is intentional).
  • Squeeze out the gelatine and dissolve in the warm tonic.
  • Add the lemon juice and a pinch of salt.
  • Pour into a shallow mold (approx. 5 mm thick).
  • Leave to set in the fridge for 2-3 hours.
  • Cut the firm jelly into small cubes or lozenges.

DIRECTIONS:

  • Rinse the pickled trout fillet under cold water and pat dry.
  • Cut into thin slices or slices with a sharp knife (start at an angle).
  • Arrange the cucumber slices on the plate - in a fan shape or closely spaced.
  • Arrange the trout strips on top.
  • Place the tonic jelly cubes between and on top of the fish.
  • Garnish with fresh dill.
  • Grate a little lemon zest over the top.
  • Finish with fleur de sel and a touch of olive oil or dill oil.

SUPPLEMENTS:

  • Toasted brown bread or crispbread with crème fraîche
  • Cucumber salad with dill and white balsamic vinegar
  • Cold-whipped dill butter on toasted baguette

Nutritional values per portion

Calories: 280kcalCarbohydrates: 28gProtein: 6gFat: 14g
Keyword Easter menu starter, Fjord trout recipe, Nordic starter, Pickled trout gin, Sauvignon Blanc fish, Tonic jelly starter, Wine with food Appetizer
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