Elderflower & Sauvignon blanc cured sea trout from Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions (page 58) by Claire Thomson

  • fennel seeds
  • lemons
  • caster sugar
  • black peppercorns
  • Sauvignon blanc wine
  • elderflower cordial
  • coarse sea salt
  • sea trout fillets

Where’s the full recipe - why can I only see the ingredients?

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

    Allow to cure for 24 hours.

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