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Ingredientes
- 3 quart water
- 1 c. kosher salt
- 1 c. Demerara sugar
- 2 tsp champagne vinegar
- 2 tsp pickling spices
- 1 x lemon, juce and grated zest of
- 1Â 3/4 ounce finely chpped garlic
- 10 x black peppercorns
- 4 x pickerel fillets
- 4 c. hickory wood chips
- 1 x egg yolk
- 1 c. extra virgin olive oil
- 1 Tbsp. Dijon mustard
- 1 x lemon, juce and grated zest of
- 1 Tbsp. minced fresh tarragon
- 1 x salt and freshly grnd black pepper
Direcciones
- Combine all the ingredients in a large saucepan and bring the liquid to a boil over a medium heat. Remove it from the heat and let it cold. Slide in your pickerel fillets and marinate for 12 hrs, overnight in the fridge.
- For the smoking::Soak your wood chips for at least 30 min. Drain the fillets, pat them dry and smoke them over hickory wood chips for 40 min. Set aside to cold.
- For the mayonnaise::To make the mayonnaise, in a small bowl beat your egg yolk, lemon juice and Dijon mustard together. Then begin adding the extra virgin olive oil by the teaspoonful to start with, then by the Tbsp. once it starts to absorb it and stiffen. Adjust the consistency of the mayonnaise with a very little boiling water to thin it. Stir in the minced tarragon and season. Serve with the smoked pickerel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 913g | |
| Recipe makes 4 servings | |
| Calories 697 | |
| Calories from Fat 480 | 69% |
| Total Fat 54.26g | 68% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28382mg | 1183% |
| Potassium 133mg | 4% |
| Total Carbs 56.49g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 53.78g | 36% |
| Protein 0.62g | 1% |
