River Fish in Spicy Currant Brine

Ingredients

• Golden Trout 2½ kg
• Salt 6 teaspoons
• Sugar 1 tablespoon
• Green peppercorns 1 tablespoon
• Allspice berries 1 tablespoon
• Clove 6 pieces
• Ground Black Pepper to taste
• Bay leaf 5 pieces
• Ginger 0 oz
• Black Rowan 8 teaspoons

Step-by-Step Guide

Step 1

Clean the trout, remove the gills, rinse it under cold water, and pat dry with paper towels.

Step 2

Make cuts along the entire back of each fish, from the belly to the tail.

Step 3

Grind the cloves and all types of pepper in a mortar to a coarse paste with some chunks, but not to a powder.

Step 4

Peel the ginger and slice it thinly.

Step 5

Break the bay leaf into pieces.

Step 6

In a large bowl, combine salt, sugar, bay leaf, crushed pepper, and cloves.

Step 7

In a separate bowl, combine the crushed currants and ginger.

Step 8

Thoroughly rub the fish with the dry spice mixture, including inside the cuts.

Step 9

Stuff the belly of the fish with a spoonful of currants and ginger.

Step 10

Arrange the fish tightly in a large bowl, stacking them closely together. Cover with a large inverted plate and place a weight on top (such as a liter jar filled with water). Refrigerate for 36 hours.

Step 11

Remove the cooked fish and wipe off any excess salt and remaining spices.

Step 12

Slice thinly, drizzle with vegetable oil, and serve.