70 g (¼ cup) sugar
100 g (1/3 cup) salt
1 skinless and boneless trout
1 orange (zest and juice)
40 ml (1/3 cup) maple syrup
15 ml (1 tbsp.) ground black pepper
Mix the sugar, salt, juice, orange zest and syrup to make a paste and uniformly coat the fish.
Leave in the fridge for 8 hours.
Rinse and let dry uncovered for 1 hour in the refrigerator.
Slice and serve with crackers and serve with sparkling maple wine.