Vanilla Smoked Trout
- 6 servings
Mix cold water, brown sugar, vanilla beans, pepper, kosher salt and vanilla extract together and refrigerate for 1 day. Place trout in brine for 30 minutes. Air dry (uncovered) on racks in refrigerator for 1 hour. Place trout in smoker. Cold smoke for 30 minutes at 90 degrees. Reserve in refrigerator (up to 2 days) until ready to cook. Saute trout when ready to assemble. Heat saute skillet with minimal amount of vegetable oil. Saute skin side up over medium heat for 1 minute and then repeat process with skin side down. Remove from skillet and remove skin prior to service.
Recipe courtesy of The Greenbrier
Recipe courtesy of Tyler Florence
Recipe courtesy of Rachael Ray