The whole family loves trout, either fried or, even more, smoked. Very often I smoked trout at home, mostly in the stovetop smoker, sometimes in the Weber. They always tasted good, but I missed that taste, I remember from many vacations in Austria, where we feasted on fresh smoked trout quite a lot. I remember reading somewhere, a smoked trout should be brined before smoking, so I tried that out last week.
I mixed a brine, using a recipe, Mario Batali uses for his brined pork chops in his book Molto Italiano, placed the fresh trout in the brine and let it sit in the fridge for two days. Then I smoked it in the Weber, doing nothing more to the fish, for 30 minutes, using apple wood chips over charcoal. The result was great, a moist flesh with a clear smoking aroma.
I served the trout with a raw zucchini ribbon salad with a lemony dressing and grilled bread.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Mario Batali's brine |
| Categories: | Marinate, Meat, Fish |
| Yield: | 1 Recipe |
Ingredients
| 4 1/2 | liters | Water | |
| 1 | cup | Salt | |
| 1 | cup | Sugar, light brown, packed | |
| 12 | Peppercorns, black | ||
| 4 | Bay leaves |
Source
| Molto Italiano, Mario Batali |
| Edited *RK* 06/24/2008 by | |
| Ralph Knauth |
Directions
In a small saucepan, combine 2 cups of the water, the salt, brown sugar, peppercorns, and bay leaves and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour into a large pot or other container and add the remaining 4 quarts cool water. Stir to mix well. Add, whatever you want to brine ( pork chop, chickenbreast, trout ), cover, and refrigerate overnight.
Ralph. Tried it with pork chop and trout, Great recipe, very easy.
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| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Zucchini and Yellow Squash Ribbons with Daikon, Oregano and Basil |
| Categories: | Salad, Cold, Appetizer, Vegetarian, Raw |
| Yield: | 6 Portions |
Ingredients
| 3 | small | Zucchini, green, about 1 lb | |
| 3 | small | Zucchini, yellow, about 1 lb | |
| 1 | Daikon radish, about 1/2 lb | ||
| 20 | medium | Basil leaves, very thinly sliced | |
| 2 | teasp. | Oregano, fresh, chopped | |
| H | DRESSING | ||
| 6 | tablesp. | Oliven oil | |
| 2 | tablesp. | Lemon juice, fresh | |
| 1 | teasp. | Lemon zest, finely grated | |
| S+P | |||
Source
| fine cooking, Juni/Juli 2008, Joanne Weir |
| Edited *RK* 06/24/2008 by | |
| Ralph Knauth |
Directions
Trim the ends of the zucchini and squash. On the mandoline, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center. Put the zucchini in a bowl. Slice the yellow squash using the same technique and add them to the bowl. Peel the radish and then shave the daikon as you did the squash. Add the strips to the bowl, along with the oregano and the basil.
In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the vinaigrette to lightly coat them, season with salt and pepper. Serve immediately, garnished with small basil leaves.
Ralph. Real tasty, very easy. Great for hot summer nights. We had it with smoked trout and grilled bread.
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