Chef Brian Polcyn
Five Lakes Grill
Detroit Lions

Ingredients

For the brine:
1 gal. water
18 oz. kosher salt
2 oz. brown sugar
2 Tbsp pickling spice
2 oz. honey
2 cloves fresh garlic
1 cup onion sliced thin
12 each fresh whole boneless rainbow trout about 8 oz. each
3 large heirloom tomatoes
1/4 cup extra virgin olive oil
1/4 cup sliced fresh basil leaves
salt and pepper to taste
2 oz. organic micro greens
1 oz. 35 year old balsamic

1. Make the brine by combining all ingredients being sure to dissolve salt and sugar. Place trout in a non-reactive container and pour brine over insuring the fish stay submerged. Use a plate or rack. Brine under refrigeration for 8 hours.
2. Remove from brine and rinse well under cold water. Pat dry with paper towels, place on a rack for 3 hours.
3. Hot smoke over cherry or other wood at 200° F for 2 hours or until internal temperature reaches 145° F.
4. Remove and allow to cool over night.

Assembly

1. Cut the tomatoes to a suitable size. Toss with olive oil, salt, pepper and basil. Place a little on a plate.
2. Toss Organic greens with a little olive oil, salt and pepper. Place on plate.
3. Remove skin from trout and place a nice sized piece on top of greens, drizzle with balsamic.