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