Gin-cured sea trout with apple and fennel from Everyday Seafood: From the Simplest Fish to a Seafood Feast, 100 Recipes for Home Cooking (page 56) by Nathan Outlaw

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Trout cures 4 hours.

  • Tomato on September 24, 2017

    Made this with Atlantic Salmon because trout wasn't available. Super yummy. Will definitely make this again.

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