Salted sea trout, sorrel purée and vinegar-marinated cucumbers
WINE RECOMMENDATION: Young and fresh Mosel or Nahe Riesling. Dry or slightly off dry.
500 g cleaned sea trout fillets
½ stem of dill
25 g sea salt
15 g sugar
2 tbsp Aquavit
3 acidic apples
2 tbsp apple cider vinegar
2 tbsp sugar
½ dl fresh-squeezed apple juice
30 g sorrel
15 g leaf parsley
3 dl spirit vinegar
2 dl sugar
1 dl water
Start by preparing the sea trout. Remove the fat and bones from the fish. Grate the lemon peel and finely cut the dill. Combine the lemon peel, cut dill, sea salt and Aquavit. Spread the spice mix evenly on the fleshy side of the fish fillets. Let the sea trout marinate in the refrigerator for 48 hours. Cut the fish fillets into desired pieces.
Prepare the sorrel purée. Peel the apples and remove the pips. Cut the apples into small pieces. Combine the apple bits, apple cider vinegar, sugar and apple juice in a pot and bring to the boil. Poach until the apples are soft. Pour this mixture into a blender and run at full speed until the purée is even. Cool the purée in the refrigerator. When the purée has cooled, add the sorrel and parsley to the mixture. Run the blender at top speed until the purée is even and smooth. Season the sorrel purée with salt.
Prepare the vinegar-marinated cucumbers. Peel the cucumbers and slice them as you wish. Combine the spirit vinegar, sugar and water in a pot and set it on the stove. Bring to a boil. Let the marinating broth cool off and pour it onto the cucumbers. Allow the cucumbers to marinate in the refrigerator for 24 hours.