Smoked Trout

czwartek, 30 stycznia 2014

Smoked Trout

Time: 74 hrs

Ingredients

  • 2 onions, unpeeled and quartered
  • 2 bunches dill (or 2 tablespoons dried dill)
  • 2 bunches parsley (about 1 cup)
  • 6 garlic cloves, unpeeled
  • 3 shallots, unpeeled
  • 1 (4 inch) ginger, unpeeled
  • 1 1/4 cups soy sauce
  • 1 cup wine (red or white)
  • 1/2 cup brown sugar
  • 2 tablespoons kosher salt (or other coarse salt)
  • 2 tablespoons onion powder
  • 4 cloves
  • 3 bay leaves
  • 1 teaspoon garlic powder
  • 1/4 teaspoon mace

Directions

  • 1 To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
  • 2 Soak hickory chips overnight in water.
  • 3 To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
  • 4 Set drip pans opposite briquets.
  • 5 Remove fish from brine and wipe dry.
  • 6 Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
  • 7 Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
  • 8 Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
  • 9 Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
  • 10 To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
  • 11 To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
  • 12 To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.

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