Candied Steelhead Recipe
Cucumber, Crunchy Potato, Dill Curried Sauce Gribiche
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Ingredients
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Fish
Cucumber Salad
Crunchy Potato
Dill Curried Sauce Gribiche
Method
Prepare the Candied Steelhead
- 1
Cure the Steelhead
In a bowl, mix brown sugar, salt, black pepper, and Dijon mustard to create a paste. Rub this mixture all over the steelhead trout fillet. Wrap it in plastic wrap and refrigerate for 24-48 hours.
- 2
Rinse and Dry
After curing, remove the steelhead from the refrigerator, rinse it under cold water, and pat it dry with paper towels.
Make the Cucumber Salad
- 3
Fry the Crunchy Potatoes
- 4
Heat Oil
In a frying pan, heat vegetable oil over medium-high heat.
- 5
Fry Potatoes
Add the diced potatoes to the hot oil. Fry until golden brown and crispy. Remove and drain on paper towels. Season with salt to taste.
Prepare the Dill Curried Sauce Gribiche
- 6
Mix Sauce Ingredients
In a bowl, combine hard-boiled eggs, capers, fresh dill, curry powder, mayonnaise, lemon juice, salt, and pepper. Mix until well combined.
