Salt and time

Cured

Salt, sugar, and patience turn raw fish and meat into something transformed.

1 recipe

Dry-Aged Cured Trout with Yuzu Kosho Beurre Blanc and Trout Roe

A home-kitchen take on JÖRO's cured and dry-aged trout — a quick salt cure and an overnight rest in the fridge concentrate the fish, which is seared crisp and served over a yuzu kosho beurre blanc, dotted with sansho leaf oil and finished with trout roe.