Cured trout fillets in sherry with sweet shrimps

Jaimie Haselock


2 x 750g skin-on sea trout fillets, pin bones removed
1 glass good sherry
Handful each fresh dill & fennel leaves, finely chopped
1tsp crushed black peppercorns
100g good quality sea salt flakes (I like Cornish Sea Salt)
75g golden granulated sugar
knob of butter
1 small clove garlic, thinly sliced
handful of baby shrimp (I use Lyme Bay shrimp)  

Jaimie Haselock

Serves 2

Lay the trout in a large baking tray and pour over the sherry. Leave until all has been soaked up, usually 20-30 minutes: you can add a little more sherry if you like.  

For the sugar mixture, mix the dill, fennel, peppercorns, and sea salt together. Lay the trout skin side down on cling film, cover the flesh, and massage the mixture into the prince of the river. Wrap really tightly so its airtight, put back into the baking tray and weight down with a chopping board or bottles of water. Leave in the fridge for 48 hours, turning every 8 hours  

To serve, scrape off the herby mixture, slice very thinly and lay out on a plate. Pour yourself a glass of sherry, put a pan on the stove, melt the butter and add the garlic and shrimps. Cook through the delicious little brown sweets; this will take about 2 minutes. 

Add the shrimp to the trout on the plate and enjoy with lovely crusty bread and a merry sherry.