We end up eating a fair amount of steelhead trout and salmon, to the point where I am looking for ways to cook it other than on the grill or in a steel pan. I remember years ago at the restaurant, sometimes I would brine and roast fish and that's what I decided to do in this case. Brining gives fish a silky, sexy texture and this piece of steelhead was amazingly moist and delicious.
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| Brined Roasted Steelhead with Fennel-Orange Slaw |
It's hard to come up with garnishes for dishes in the middle of winter because so few things are in season. Fortunately, winter is a great time for both citrus and fennel. On spying a nice fennel bulb at the market, I brought it home to make into slaw for the steelhead. Haricots verts have very good shelf life and are not too bad during winter, so I brought some of those home to roast as well.
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| Brining Steelhead |
A decent brine is a tablespoon of Kosher salt per cup of water. For this brine, I put two tablespoons of salt and a tablespoon of sugar in a pint of water. The steelhead was in the brine for about two hours. Even ten minutes in the brine improves both texture and flavor. I did not salt the fish otherwise.
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| Fennel-Orange Slaw |
This fennel-orange slaw could not be any simpler to make. It contains one fennel bulb, core removed and shaved, the segments of two large navel oranges, and a bit of shaved red onion. It is seasoned with salt, sugar, red wine vinegar, and the orange juice that I squeezed from the oranges after removing the segments.
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