Trout Gravlax with Ungava Gin from Domaine Pinnacle



  • 2 trout filets from Les Bobines
  • 1/3 cup brown sugar
  • 1/3 cup sea salt
  • 2 cups chopped fresh dill
  • 1/4 cup Ungava Gin



1) Combine the salt and sugar and Gin; spread evenly on top of the fish filets.

2) Sandwich the dill between the two pieces of fish in a shallow baking dish.

3) Cover with plastic and weigh-down the filets.

4) Refrigerate for 48 hours – turning the fish every 12 hours.

5) Remove from refrigerator rinse and wipe fish dry with a paper towel.



This recipe is offered by Jason Kacprzak, chef créateur du Restaurant Kapzak
20, rue Wellington Sud, Sherbrooke  J1H 5C7  
819 791-1176

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