prep 0:45 total 2:00
Open the trout like a book, flesh facing up. Dry the fish well with a towel. Check to make sure all bones have been removed. In a small bowl, combine salt, sugar and herbs. Distribute the mixture onto the flesh of the fish, pressing gently. Let marinate at room temperature for 1 hour.
Courtesy of Chef Ben Bettinger from Beaker and Flask in Portland, Oregon.
0 Recipe Reviews
Subscribe for tasty updates: