Homemade trout gravlax

1. Place fillets skin-side down on a board. Sprinkle thickly with sugar, salt and 5 to 10 ml pepper. Cover with plenty of dill sprigs and press the seasonings on to the fish.
2. Place 2 fillets together, skin-sides outwards and place in a ceramic or glass dish just large enough to hold all the fish.
3. Mix brandy, white wine and lemon juice and pour over the fish to marinate.
4. Cover with cling film and hold down with a 1 kg weight. Marinate in the fridge for 3 to 4 days. Turn fish about every 12 hours, basting with the marinade and separating fillets a little to baste in between. Replace the weight every time.
5. Once you have finished marinating, transfer fillets to a cutting board. Scrape off the dill and cut fish horizontally into thin slices, angling the knife to cut fish off the skin.
6. Serve with mustard dill sauce (see recipe), fresh salad greens and slices of buttered brown bread.