Thursday, August 11, 2011

Smoked Trout with Black Garlic and Beets

It's important to focus on controlling the smoke when preparing trout in this manner. We brined the fish lightly and gently smoked the filets to create a clean background without overpowering or drying the fish out. An emulsion of black garlic, roasted chiogga beets. capers, and pea tendrils complimented the flavors.

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