A quick cure firms the flesh and heightens the delicate flavor of freshwater trout. As this recipe proves, you don’t have to buy the most expensive fillets to eat incredibly well.
Total time: 2 hours 15 minutes
4 teaspoons fennel seeds
4 teaspoons coriander seeds
¼ cup coarse kosher salt
¼ packed cup light brown sugar
¼ cup chopped fresh cilantro
2 (6-ounce) boneless, skinless trout fillets
2 poblano chiles
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon wasabi powder
1. Put the fennel and coriander seeds into a spice grinder and grind to a coarse powder. Mix the seeds with the salt, brown sugar, and cilantro in a small bowl to make a cure for the fish.
2. Line a small baking sheet with plastic wrap and sprinkle on half the cure. Set the trout on top of the cure and sprinkle the remaining cure evenly over the fish. Cover lightly with plastic and leave on the counter for 1 hour. Brush off the cure, wrap the fish in plastic, and refrigerate for at least 1 hour (or up to 3 days).
3. Heat a cast-iron skillet over high heat. Brush the poblanos with oil (any kind will do) and sear in the hot pan until blistered on all sides, 3 to 5 minutes. Poblanos have an irregular shape, so hold them in place with tongs. Cool.
4. Whisk the soy sauce, vinegar, olive oil, and wasabi together to make a sauce.
5. To serve, cut the trout into ¼-inch slices. Divide among four small plates and drizzle with the sauce. Stem, seed, and slice the poblanos and pile on top of the fish.