Cured trout marinated in marc with rosemary

In French, this dish is a “ceviche”.  Ceviche is cold uncooked fish that has been marinated in and acid, aromatic, mixture until it looks cooked.  When made with trout, it is similar in appearance to smoked salmon or trout and can be used in much the same way.  That is, it can be served on bread as a canapé or as a first course.

It looks most attractive, when the fish is pink-fleshed.

Preparation Time: 5 Mins

Total Time: 2 Days

Ingredients

For 6 servings…

1                    Trout  - large, filleted - skin on 

2 tbs               Salt  - sea  

2 tsp               Sugar       

½ tsp             Peppercorns  - green, coursely crushed   

4 strigs            Rosemary  - fresh     

2 tbs               Marc         

To garnish

                     Rosemary  - fresh     

To serve

                     Bread  - whole grain or rye, buttered      

Method

Pat the fish dry.

Mix the salt with the sugar and sprinkle it over the fish.  Arrange one fillet, skin-side down, on a length of cling film in a dish.  Sprinkle the green peppercorns over the top and lay two sprigs of rosemary on it.  Pour the marc over it and lay the remaining fillet on top - skin side up.  Wrap the cling film tightly around the fish and cover with a weight.  Chill for 1—2 days.

Unwrap the fish, discard the rosemary and slice fish.  Arrange the fish on six small plates and garnish with fresh sprigs of rosemary.  Serve with thin slices of buttered rye bread.

Variations

In place of the marc, brandy, or whisky can be used.

Wine recommendations

A robust white wine, a sparkling wine, or a sherry

Conventional

     Vouvray sec

Interesting

     Cairanne blanc

     Champagne

     Crémant de Bourgogne

Adventurous

     Fino Sherry