Smoked Steelhead Recipe
Brined, smoked, and pan-seared trout, sautéed good-for-you greens, fresh peas, double smoked bacon, braised farro, and leftover-wine cream sauce.
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Ingredients
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Brine and Marinade
Sautéed Greens and Bacon
Braised Farro
Leftover-Wine Cream Sauce
Method
Brining the Trout
- 1
Prepare the Brine
In a large bowl, dissolve kosher salt and brown sugar in water. Add black peppercorns and fresh dill.
- 2
Brine the Trout
Submerge the steelhead trout fillets in the brine, cover, and refrigerate for at least 4 hours or overnight.
Cooking the Farro
- 3
- 4
Cook the Farro
Add farro and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until farro is tender.
Cooking the Greens and Bacon
- 5
Cook the Bacon
In a large skillet, cook the double smoked bacon until crispy. Remove from pan and crumble.
- 6
Smoking and Cooking the Trout
- 7
Smoke the Trout
Preheat your smoker to 225°F (107°C). Remove trout from brine, rinse, and pat dry. Smoke for about 1 hour until cooked through.
- 8
Making the Cream Sauce
- 9
Prepare the Sauce
In a saucepan, combine leftover white wine and fresh thyme. Simmer until reduced by half, then add heavy cream and simmer until thickened. Season with salt and pepper to taste.