60 | Oregon Home ured ainbow rout with itrus, apers, and ennel Paired with 2021 Domaine Willamette Brut Rosé Serves 4 Ingredients: • 2 lbs beet-fennel salt cure (below) • Four 5.5-oz skinless, boneless rainbow trout filets • ½ C thinly sliced fennel bulb (reserve fennel fronds for the cure) • 2 C chopped shallots • 1 grapefruit • 1 blood orange • 2 T capers, rinsed, drained, and chopped • 3.5 oz. extra virgin olive oil • Lemon juice, to taste • Freshly grated horseradish, to serve Beet-Fennel Salt Cure (makes roughly 2 lbs) Ingredients: • 2 ½ C salt • 1 ½ C granulated sugar • 2 T fennel fronds, chopped • ¾ C grated raw red beet • Zest of one lemon • Zest of one lime Preparation: Mix all the salt-cure ingredients in a large mixing bowl. Place half of the salt-cure mixture in a tray of similar size to the fish. Place the fish, skin-side down, on the cure. Cover with the remaining cure mixture. The fish must be buried in the mixture for the best results. Wrap and place in the refrigerator for six hours. Remove after six hours and wash off the cure with cold water, then pat dry. Place the fish in the freezer, not to freeze but to get them as cold as possible to make them easier to slice. Remove the fish from the freezer and slice as thinly as possible. Combine the fennel slices and shallots in a bowl and mix well. Peel and segment the grapefruit and blood orange, removing any white pith and seeds. Arrange the sliced trout on serving plates. Sprinkle the citrus-fennel mixture over the sliced fish. Do the same with the capers and follow with the citrus. Garnish with lots of olive oil, a squeeze of lemon juice and freshly grated horseradish, to taste.
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