North by Northwest: Bourbon Cured Steelhead Trout

makes 1 pound

1 lb. Steelhead Trout fillet (or other variety)

1 cup brown sugar

1/2 cup smoked sea salt

2 1/2 tablespoons Jack Daniels (or your preferred bourbon)

Clean and remove pin bones from fish.

Mix sugar & salt together.

Lay out plastic wrap on counter, enough to wrap fish tightly.

Make a thin bed of sugar & salt mix on the spread out plastic wrap to lay fish on, then do so. Then cover the top of the fish with a thick layer of sugar & salt mix. Sprinkle bourbon over the fish.

Wrap the fish up in the plastic wrap. Place in baking dish and place a weight on top (I use a red brick I bought @ Home Depot). Put in refrigerator for 2-3 days. Liquid will be released from the fish - you can drain the liquid daily or not, doesn't much matter.

After 2-3 days, thoroughly wash off sugar & salt from fish, pat with paper towels, then slice thinly for serving. Remainder can be wrapped in (new) plastic wrap and will hold for a week or more in frig.

Serve on crackers or french bread, with some cream or goat cheese, or creme fraiche, some chives or scallions.

Found at: http://chef-du-cinema.blogspot.com/2010/12/tv-bites-north-by-northwest.html

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.