fennel and zest cured steelhead
This is hands down the freshest summertime tang-y meal you could have! With all the main ingredients coming from local farms and fisheries in the Hudson Valley. Use this curing recipe to maximize shelf life and to minimize waste.
New York Steelhead fillet
fresh fennel fronds
Step 1: Coat fish with salt, sugar, lime zest, lemon zest, and fennel.
Step 2: Place in refrigerator for 4-6 hours lightly wrapped in paper towels. For further cure, wrap in plastic and leave in the fridge for 6 more hours.
Step 3: Rub off cure with a wet paper towel.
Step 4: Thinly slice steelhead to your liking!
Step 5: Thinly slice radishes and soak in vinegar
Step 6: Serve with bread and butter, or simply with olive oil and fresh lemon zest! Additional add-ons include julienned fresh fennel.
The recipe and ingredients listed out below are courtesy of Hudson Valley Fisheries.