Vanilla smoked trout

4 servings

Ingredients

Quantity Ingredient
6 Trout fillets, skin on and
Boneless
Brine:
1½ gallon Cold water
1 cup Light brown sugar
4 Vanilla beans, split and
Scraped
½ cup Ground black pepper
1 cup Kosher salt
2 tablespoons 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

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