Rollmops

Name: Rollmops
Prep time: 12 h 50 min
Cook time: 12 h 50 min
Total time: 12 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 6 whole black peppercorns; 473 milliliters cider vinegar; 2 Tbsps Dijon mustard; 4 dried bay leaves; 118 milliliters kosher salt; 1 medium onion, julienned; 16 cornichon and/or pickled onion; 1 teaspoon red pepper flakes; 1 Tbsp sugar; 454 grams trout filets from small, 6 to 8 ounce whole fish, scaled, skin on, and cut into 16 to 20 (4 to 6-inches long by 1-inch wide) pieces; 946 milliliters water; 473 milliliters water; 8 whole allspice berries

You can never have too many hor d'oeuvre recipes, so give Rollmops a try. This recipe makes 16 servings with 100 calories, 7g of protein, and 2g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have trout filets from, cider vinegar, cornichon and/or pickled onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 12 hours and 50 minutes. If you like this recipe, you might also like recipes such as Rollmops, Danish Rollmops, and German Rollmops (rollmopse).

Instructions

Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.

Ingredients you will need

Water

Salt

Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.

Ingredients you will need

Trout Fillets

Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.

Ingredients you will need

Red Pepper Flakes

Peppercorns

Bay Leaves

Allspice

Vinegar

Clove

Sugar

Water

Equipment you will use

Sauce Pan

Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.

Ingredients you will need

Brine