Rollmops
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
41
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Kosher Salt2 cups
Water2 cups
Cider Vinegar1 tbsp
Sugar1 tsp
Red Pepper Flake2 tbsps
Dijon Mustard1 medium
Onion (julienned)Directions:
1
Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes
2
Add the trout filets, making sure they are submerged
3
Cover and refrigerate overnight
4
Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat
5
Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes
6
Cool to room temperature and then refrigerate overnight
7
Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute
8
Submerge the filets in clean cold water and refrigerate for 1 hour
9
Drain and rinse the filets
10
Pat dry
11
Lay the filets in a single layer, skin side down and brush each with mustard
12
Place a cornichon or a pickled onion on the filet
13
Roll up each filet and secure with 1 or 2 toothpicks
14
Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock
15
Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days
16
Drain and serve chilled with crusty bread