Recipe - Vanilla Smoked Trout

6 Trout fillets; skin on and
; boneless

BRINE
1 One half ga Cold water
1 cup Light brown sugar
4 Vanilla beans; split and
scraped
One half cup Ground black pepper
1 cup Kosher salt
2 tablespoon Vanilla extract

Mix cold water, brown sugar, vanilla beans, pepper, kosher salt and vanilla
extract together and refrigerate for 1 day. Place trout in brine for 30
minutes. Air dry (uncovered) on racks in refrigerator for 1 hour. Place
trout in smoker. Cold smoke for 30 minutes at 90 degrees.

Reserve in refrigerator (up to 2 days) until ready to cook. Saute trout
when ready to assemble.

Heat saute skillet with minimal amount of vegetable oil. Saute skin side up
over medium heat for 1 minute and then repeat process with skin side down.
Remove from skillet and remove skin prior to service.

Yield: 6