Name: Citrus-cured Trout with Orange, Pomegranate & Walnut Salsa
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp fennel seeds; 1 tbsp coriander seeds; 2 tsp black peppercorns; ⅓ cup (75g) caster sugar; ⅓ cup (40g) sea salt flakes; 1½ tbsp finely grated orange rind; 1 tbsp finely grated lemon rind; 1.2kg whole side ocean trout, pin-boned, skinned; 1 medium pomegranate (320g); 2 medium ruby oranges (480g); ¾ cup (75g) walnuts, roasted, chopped coarsely; ¼ cup coarsely chopped mint; ¼ cup coarsely chopped flat-leaf parsley; 2 tbsp finely chopped dill; ¼ cup (60ml) extra virgin olive oil

VMG Recipes