Vanilla Smoked Trout Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6: Trout fillets, skin on and
Boneless,
Brine:,
1 1/2 gallon: Cold water,
1 cup: Light brown sugar,
4: Vanilla beans, split and
Scraped,
1/2 cup: Ground black pepper,
1 cup: Kosher salt,
2 tbsp: Vanilla extract,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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