Grill Cured Schezwan Trout

By CHEF AARON GROSSKOPF

Yield
2 servings

Ingredients

  • 2 trout fillets
  • 2 tablespoons Schezwan peppercorn
  • 2 tablespoons black peppercorn
  • Coriander seed, to taste
  • Fennel seed, to taste
  • Chili flake, to taste
  • Garlic powder
  • Onion powder, to taste
  • Kosher salt, to taste
  • 2 florets Emmi Tête De Moine AOP Cheese

Method

  1. Grind whole spices and mix with powder salt and flakes. Taste and adjust to liking.
  2. Lightly season fish both sides, and reserve overnight.
  3. Pull bones and grill. Serve with Emmi Tête De Moine AOP cheese