Circulaire actuelle Longo's - Valable à partir du 26.01 au 01.02 - Page n° 6

Les produits de cette circulaire

flake fish trout grill skin 100% pure fresh fillet sugar water maple apple chip syrup

LOCALLY SOURCED DOESN'T GET FRESHER THAN THIS. F , (es COLE-:MUNRO Fresh Ontario Rainbow Trout Fillets Fresh Ontario Whole 82 Dressed Rainbow Trout ps EVE CET T) PREP:10 min CHILL:2 hr MAPLE CITES Fe v Substitute maple chips for the apple chips. Omit hard INGREDIENTS cider. Whisk together 8 cups water Teup Longoïs 100% Pure 2 cups packed brown sugar Maple Syrup and 1/4 cup 1/2 eup kosher salt bourbon and use to brush 2 rainbow trout illets (about 900g) on your fish, can (473 mL) hard apple cider DIRECTIONS - Combine water, sugar and salt in large, wide saucepan and stir over medium heat until sugar and salt are dissolved. Remove from heat let brine cool to room temperature. Refrigerate until cold. : Place trout, skin side up, in glass baking dish large enough to lay flat. Pour brine over trout to cover. Cover and refrigerate for 2 hours. : Remove trout from brine and pat dry with paper towel. Discard brine: brush fillets with some of the cider. - Place soaked apple wood chips into a foil pan. Place foil pan on one side of grill directly on burner. Turn grill on high until chips start to smoke. Grease gril and turn off heat on opposite side of wood chips. Place trout filets, skin side down, on turned off side of gril. - Reduce heat to medium-low and cook with the lid closed, adjusting temperature as needed to maintain 250°F for about 1 hour. Alternatively set smoker to 180°F and smoke for 2 hours or until fish flakes when tested. Continue to brush with cider every 20 minutes. Let rest for 10 minutes. NUTRITIONAL INFORMATION, Per serving (1/6th recipe): 145 calories | Protein 19g | Fibre Og | Fat 6g | Sugar 29 | Carbs 29 | Sodium 370mg PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY JANUARY 26" TO WEDNESDAY FEBRUARY 8", 2023.