This recipe works best for thick trout fillets that weigh approx. .9kg each.
- 2kg of Trout fillets
- 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
- Combine all ingredients, except fish, in a large non-reactive container. Mix well until all the salt and sugar have dissolved.
- 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.
- Remove fish from brine and quickly rinse under cold water. Pat dry with paper towels and allow to air dry for 2 hours.
- Place fillets in a 57° C (135°F) preheated Smoker.
- Apply 2 hours of smoke (preferably Apple or Cherry Bisquettes) and continue to cook until fillets reach the texture you like. Total smoke/cook time should be 6-7 hours.
- Starting at 43°C (110°F) for the first hour.
- Increase temperature to 60° C (140°F) for 1 hour.
- Finish at 80° C (175°F) until the trout reaches an internal temperature of 60° C (140°F).
- 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.
- Fillets will keep refrigerated for 2 weeks, and at least 6 months frozen.
Compliments of Bradley Australia