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+--- Thread: Pickled Trout 2 (/showthread.php?tid=131730)
Pickled Trout 2 - tubeN2 - 05-12-2004
[size 1]Serves: 6-8 [/size]
[font "verdana, arial, helvetica"][size 2]2 lbs. trout or kingfish cross slices, ends held together with wooden picks
1 cup fish stock (can be made with 1 fish bouillon cube and 1 cup water)
3/4 cup brown sugar
Juice of 1 large lemon
1 sliced onion
1 stick cinnamon
1-1/2 cups gold raisins
3 tablespoons sweet red wine (Manischewitz or Mogen David or similar)
Salt and pepper [left]Place the fish slices in a stew pot. Add the fish stock, brown sugar, salt and pepper, lemon juice, onion slices, cinnamon stick, raisins, and red wine.
Cover, if necessary with water. Bring to a boil, then simmer until the fish is tender, about 25-30 minutes.
Remove the fish to a bowl, pour the cooking liquid over and chill for a few hours or overnight. (Before you pour the cooking liquid over the fish, taste it for salt and maybe you like more lemon juice and sugar.) [/left][/size][/font]
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