Smoked Trout
This recipe works best for thick trout fillets that
weigh approx. .9kg each.
Ingredients:
·
2.2kg of Trout fillets
·
1.2 lt Cold Water
·
1 cup coarse Salt
·
1 cup Brown Sugar or Maple Syrup
·
8 Tbsp Cognac
·
8 Tbsp Honey
·
¼ cup Lemon Juice, fresh
·
1 Onion, coarsely chopped
·
2 cloves Garlic, coarsely chopped
Directions
1. Combine all
ingredients, except fish, in a large non-reactive container. Mix well until all the salt and sugar have
dissolved.
2. Place trout fillets
in the brine, making sure that all parts of the fish are submerged. Refrigerate for 18hrs for thick large
fillets, or for thinner fillets, ½ inch thick or less for 5-7hrs. Occasionally stir the fish around.
3. Remove fish from
brine and quickly rinse under cold water.
Pat dry with paper towels and allow to air dry for 2 hours.
Smoking/Cooking
Technique A:
1. Place fillets in a
57° C (135°F) preheated smoker.
2. Apply 2 hours of
smoke (preferably Apple or Cherry) and continue to cook until fillets reach the
texture you like. Total smoke/cook time should
be 6-7 hours.
Technique B:
1. Starting at 43°C
(110°F) for the first hour.
2. Increase
temperature to 60° C (140°F) for 1 hour.
3. Finish at 80° C
(175°F) until the trout reaches an internal temperature of 60° C (140°F).
After Smoking:
1. For best results
allow fish to ‘age’ in the refrigerator for at least 24 hours. This will allow for the smoke and other
flavours to fully blend together.
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