Pickled Golden Trout

Cuisine: American

Category: fish

Servings: 6


3 whole golden trout, filleted
12 carrot sticks, (1/4-in-x-1/4-in.- x-2-in.)
12 gingerroot slices, very thin
2 cups pickling brine, warm
1/2 cup olive oil
1 tsp. garlic, roasted, pared, pureed
1 tbsp. herbs, (parsley, tarragon), chopped
salt and pepper, to taste


Portion each trout into 4 strips; wrap each half around 1 carrot stick and 1 ginger slice. Place in glass dish; pour warm brine over. Cure for 24 to 36 hours. Combine remaining ingredients. Remove trout from brine; pour olive oil mixture over. Marinate lightly. Drain just prior to serving.

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