California Farm Fresh Pickled Trout

Name: How to cook California Farm Fresh Pickled Trout - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Fresh Pickled Trout

If you are lucky enough to have a whole, skin on trout, frozen or fresh, here is my white fish recipe to cold cure trout filets rolled around a pickle creating a healthy sweet and sour luncheon special.

Ingredient

Food ration :

2 people

Cooking time :

1 hour prep, 2 weeks cure

2 slices

mild red onion

2 tsp

dyon mustand

bay leaves

1/2 tsp

turmeric

whole cloves

green peppercorns

allspice berries

juniperberries

1 cup

water

1 cup

apple cider vinegar

+ Tbs sugar

Cooking instructions

* Step 1

Wash, freeze whole fresh trout, or refreeze frozen trout 3 days below 0F degrees. Thaw overnight in quart cold water with Tbs seasalt. Rinse well, dry fish in and out for fileting.

* Step 2

Slice skin on backbone of trout with short sharp knife from head to tail. Cut off at head and tail. Peel at back corner, pull off as you run tip of knife over the backbone, you will have 2 beautiful filets. Remove finns with scissors. Save head, tail, finns and bones to make broth. Wipe trout filets dry, keep cold.

* Step 3

Night before, Boil sweet and sour pickling juice. Keeping mustard and onion aside, Mix spices with liquids, bring to rolling boil, add 4 Tbs sugar, taste, add more sugar if desired, cool overnight.

* Step 4

Rub inside of filet with dyon mustard, rest 15 minutes, wrap tight around pickle spear, secure with toothpicks. Lay fish rolls on bottom of mason jar on onion slice and bayleaf. Put another onion slice and bayleaf on top. Tip: put 2 slices of fresh cucumber in solution, taste weekly. When ready to eat, fish is cured. Submerge in cold curing solution. Put lid on, Airtight. Cure two weeks in refrigerator. Taste solution every few days, adjust with sugar or vinegar till perfect. Serve.