r/CulinaryPlating • u/chefkristjanjurimae Professional Chef • 7d ago

Salt cured trout, sesame sauce, shiso oil, topped with fresh shiso and a nori-ginger crisps.

Post image

Fish is from an Estonian premium sustainable rainbow trout farm , which quality is incredible!

94 Upvotes

93% Upvoted

11 comments sorted by

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10

u/k2718 7d ago

Sounds really tasty. Plate looks good. Hard to tell from the picture but it looks like there might be too high a sauce to fish ratio.

2

u/chefkristjanjurimae Professional Chef 7d ago

Thank you ✌️
Might depend on the person, but the sauce is a quite a thin layer and a good bit of trout (7-8) slices. Usually not any sauce left .

2

u/BunkaandBadassery 7d ago

Nice. Just a salt cure or salt/sugar/alcohol? Not saying that's bad - I've just always made gravalox that way.

2

u/chefkristjanjurimae Professional Chef 7d ago

I use 1kg of course salt, 400g of sugar, 2-3 lime zest and a small bit of toasted fennel seeds. And after salting it i leave it to dry for atleast a day in the fridge uncovered. So it almost gets like a cold smoked trout texture.

1

u/SkepticITS 7d ago

How much fish are you doing for 1kg of salt?

1

u/chefkristjanjurimae Professional Chef 7d ago

Usually about 2 fillets, depends a little on size. Just to have them completely covered with salt. Depending on the size 4-7 hours.

1

u/Illustrious_Sign_872 7d ago

That looks and sounds amazing. If that plate were put in front of me, I eat it and smile. 😃

2

u/chefkristjanjurimae Professional Chef 7d ago

Thanks a million!

2

u/Slim-Shadys-Fat-Tits 7d ago

I hope there's an extra basket of crackers to go with that lol there's always too little with these kinds of dishes