In my ongoing quest to try to expand our fish palate, I got some Rainbow Trout from Publix yesterday. Once I got home, I decided to try this brine, even though it called for 8-10 hours of brining in the fridge, and I only had about 3 hours. I also did NOT use real maple syrup like the recipe calls for.
Here's the brine ready to go, featuring fresh dill from my herb garden, brown sugar, garlic, and (of course) kosher salt.
The fish after brining. I don't know what 8 hours of brining would have done to this filet, because it had already started to cook a little.
Here it is, in a not-so-good picture on the plate.
We also had parmesan-crusted potato wedges and steamed broccoli with parmesan cheese. The fish turned out much better than the picture! I didn't think it needed any more time in the brine - maybe a more firm filet (tuna or salmon?) would require that extra time. This was very different, and we both enjoyed this recipe. I think we'll be trying it with other types of fish as well. Oh, and I got real maple syrup today, so we'll see if that really makes a difference :)
No comments:
Post a Comment