Sooke Trout Recipe
sweet pepper escabeche, cold smoked, cane vinegar, crisped
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Ingredients
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Fish
Sweet Pepper Escabeche
Garnish
Method
Preparing the Escabeche
- 1
Cook the Peppers and Onions
In a large skillet, heat the olive oil over medium heat. Add the sliced red and green bell peppers, onion, and minced garlic. Sauté until softened, about 5-7 minutes.
- 2
Add Vinegar and Seasonings
Stir in the white wine vinegar, salt, black pepper, and sugar. Bring to a simmer and cook for an additional 5 minutes. Remove from heat and let cool.
Preparing the Trout
- 3
Season the Trout
Pat the Sooke trout fillets dry with paper towels. Rub them with cold smoked salt and place them skin-side down on a baking sheet.
- 4
Smoke the Trout
Cold smoke the trout for 1-2 hours, depending on your preference for smokiness.