Yield: 4 servings
Measure | Ingredient |
---|---|
6 \N | Trout fillets, skin on and |
\N \N | Boneless |
\N \N | Brine: |
1½ gallon | Cold water |
1 cup | Light brown sugar |
4 \N | Vanilla beans, split and |
\N \N | Scraped |
½ cup | Ground black pepper |
1 cup | Kosher salt |
2 tablespoons | Vanilla extract |
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
CHEF DU JOUR ROBERT WONG SHOW #DJ9452 Recipe courtesy of The Greenbrier