Oven Dried Trout
8-10 pounds of trout or salmon, filleted with skin on
8 cups of water
2 cups of soy sauce
¾ cup of maple syrup or 1.5 cups of brown sugar
1 of cup sea salt
•Mix the brine in a large bowl and let the fish soak (refrigerated) over night
•In the morning, drain all of the excess liquid off the filets
•Turn the oven on to 225OF
•Place fish directly on the racks of the oven, skin side down, leaving a bit of space in between. (The fish is going to drip, so you may want to line the bottom of the oven with tin foil)
•Let the fish cook slowly for an hour and a half. Gently touch a thick portion of a filet with a fork. When finished, the filets will still look damp but will flake apart easily. Watch carefully and keep checking every 20 minutes until all filets are done. (My batch took about 2.5 hours)
•Let the filets cool thoroughly. Seal in Ziploc bags or vacuum seal before refrigerating or freezing. Refrigerate up to one week, freeze after that.
Zucchini Pancakes
4 small zucchini, grated
½ cup of whole-wheat flour
½ cup ricotta cheese
3 cloves garlic, crushed
1 ½ tsp sea salt
1 tsp fresh ground pepper
1 tbsp chopped fresh oregano
1 tbsp chopped fresh chives
2 large eggs, beaten
Dash of Worcestershire sauce
Sour cream or Greek yogurt for serving
•Heat a griddle or frying pan to medium heat
•Drain any access liquid from the zucchini
•Mix all ingredients together into a thick batter
•Spoon the batter onto the griddle, spreading it around until patties are about 10cm across
•Let cook 3-5 minutes, then flip and cook another 3 minutes
•Serve warm with sour cream, plum sauce, or Greek yogurt to dip
Makes about 12 small pancakes. Excellent re-warmed for lunch.