Chef cures trout with beetroot and gin for Lahemaa restaurants week

Vergi Harbor head chef Lauri Loit prepared rainbow trout cured with beetroot, salt, sugar and gin on ERR’s Terevisioon morning programme, recommending that the fish marinate for at least 24 hours and, if possible, three days.

The trout came from near Hara Harbor. Loit said salt draws moisture from the fish and helps preserve it. He used a thick layer of salt, followed by about 20 percent less sugar, then poured gin over the fish to add juniper flavour and help the other ingredients penetrate. He covered it with cooked, grated beetroot, though fresh beetroot can also be used.

Loit recommended curing the fish in the refrigerator in a deep-sided dish to catch the juices. After one day, it is ready to eat; three days brings out more layers of flavour. At the restaurant, the trout is served on homemade sourdough bread.

Vergi Harbor restaurant owner Kelli Suigusaar said local fish had not been available when the restaurant first opened, but Lahemaa now has many professional fishers. Lahemaa Restaurants Week is showcasing local food and flavours.