Recipe courtesy of Alton Brown
Show: Good Eats
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Rollmops
Total:
12 hr 50 min
Prep:
45 min
Inactive:
12 hr
Cook:
5 min
Yield:
16 to 20 rollmops
Level:
Easy
Total:
12 hr 50 min
Prep:
45 min
Inactive:
12 hr
Cook:
5 min
Yield:
16 to 20 rollmops
Level:
Easy

Ingredients

For the brine:
For the pickle:

Directions

Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.

Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.

Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.

Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.

Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.

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