| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 6 |
|
Trout fillets; skin on and |
|
|
; boneless |
| 1 1/2 |
ga |
Cold water |
| 1 |
c |
Light brown sugar |
| 4 |
|
Vanilla beans; split and scraped |
| 1/2 |
c |
Ground black pepper |
| 1 |
c |
Kosher salt |
| 2 |
tb |
Vanilla extract |
INSTRUCTIONS
BRINE
Mix cold water, brown sugar, vanilla beans, pepper, kosher salt and vanilla
extract together and refrigerate for 1 day. Place trout in brine for 30
minutes. Air dry (uncovered) on racks in refrigerator for 1 hour. Place
trout in smoker. Cold smoke for 30 minutes at 90 degrees.
Reserve in refrigerator (up to 2 days) until ready to cook. Saute trout
when ready to assemble.
Heat saute skillet with minimal amount of vegetable oil. Saute skin side up
over medium heat for 1 minute and then repeat process with skin side down.
Remove from skillet and remove skin prior to service.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9452 - ROBERT WONG
Converted by MM_Buster v2.0l.
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