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Rye-Whiskey Cured Trout with Fresh and Pickled Fennel
TURNTABLE KITCHEN15Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 trout fillets (small, skin-on, about 5 ounces each)
- 1 cup kosher salt
- 1 cup light brown sugar
- 1/2 cup rye whiskey
- 1 tsp. caraway seeds
- 3 dashes bitters
- 1 orange
- 3 fennel bulbs (small or 2 large, thinly sliced)
- 1 1/2 cups rice vinegar
- 6 Tbsp. sugar
- 1 pinch saffron threads
- 1 star anise
- 2 1/2 tsp. kosher salt
- extra-virgin olive oil
- ground black pepper (freshly, to taste)
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