Current flyer Longo's - Valid from 26.01 to 01.02 - Page nb 6

Products in this flyer

flake fish trout grill skin 100% pure fresh fillet sugar water maple apple chip syrup

LOCALLY SOURCED DOESN'T GET FRESHER THAN THIS. ae . © COLE*MUNRO Fresh Ontario Rainbow Trout Fillets Fresh Ontario Whole 8? Dressed Rainbow Trout * Bans ee) eae CHILL: 2 hr MAPLE ee C vi Substitute maple chips for the apple chips. Omit hard INGREDIENTS cider. Whisk together 8 cups water cup Longo's 100% Pure 2cups packed brown sugar Maple Syrup and 1/4 cup V2.cup kosher salt bourbon and use to brush 2rainbow trout filets (about 900g) ‘on your fish. can (473 mL, hard apple cider DIRECTIONS + Combine water, sugar and salt in large, wide saucepan and stir over medium heat until sugar and salt are dissolved, Remove from heat; let brine cool to room temperature. Refrigerate until cold. + Place trout, skin side up, in glass baking dish large enough to lay lat. Pour brine over trout to cover. Cover and refrigerate for 2 hours. + Remove trout from brine and pat dry with paper towel, Discard brine; brush filets with some of the cider. + Place soaked apple wood chips into a foil pan. Place foil pan on one side of grill, directly on burner. ‘Turn grill on high until chips start to smoke. Grease grill and turn off heat on opposite side of wood chips. Place trout fillets, skin side down, on turned off side of gril + Reduce heat to medium-low and cook with the lid closed, adjusting temperature as needed to maintain 250°F for about | hour. Alternatively, set smoker to 180°F and smoke for 2 hours or until fish flakes when tested. Continue to brush with cider every 20 minutes. Let rest for 10 minutes. NUTRITIONAL INFORMATION, Per serving (1/6th recipe): 145 calories | Protein 19g | Fibre Og | Fat 6g | Sugar 2g | Carbs 2g | Sodium 370mg PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY JANUARY 26™ TO WEDNESDAY FEBRUARY 8™, 2023.