COLLARD WAFFLES WITH BRINED TROUT AND MAPLE HOT SAUCE
Steps:
- For the maple hot sauce:
- Stir together the maple syrup and hot sauce in a small bowl.
- For the trout:
- Combine 4 cups cold water, brown sugar, smoked salt, and soy sauce in a 2-quart saucepan. Cut the lemon in half, squeeze the juice, and stir into the mixture. Add the lemon halves. Bring the mixture to a simmer over medium, and simmer until the salt and sugar are completely dissolved. Remove from the heat, and let stand 30 minutes. Add the trout fillets, and let stand in the brine 45 minutes at room temperature or 4 hours in the refrigerator.
- Remove the fish from the brine; discard brine. Pat fillets dry with paper towels. Stir together the flour, kosher salt, and pepper in a medium bowl. Dredge fish in the flour mixture, shaking off any excess flour.
- Heat the oil in a 10- to 12-inch nonstick skillet over medium-high. Add the fish fillets, skin side down, and cook until the skin is crispy, 3 to 4 minutes. Turn the fish, and cook until the fish is flaky, 2 to 3 minutes. Drain the fish on a plate lined with paper towels.
- For the collard waffles:
- Microwave the butter in a small microwave-safe bowl on HIGH until melted, about 30 seconds. Stir together the buttermilk, potlikker, melted butter, and eggs in a medium bowl. Whisk together the flour, cornmeal, baking powder, baking soda, kosher salt, and pepper in a separate bowl. Add the buttermilk mixture to the flour mixture, and stir until well incorporated and no lumps remain. Fold in the collard greens.
- Lightly coat a preheated waffle iron with cooking spray. Pour 1⁄2 cup batter into hot waffle iron. Cook according to a standard waffle maker's manufacturer's instructions until waffles are cooked through. (Don't let the collards burn.) Makes about 8 (7-inch) round waffles.
- Divide the waffles evenly among 4 plates. Top evenly with trout, and drizzle each with 2 tablespoons of the maple syrup mixture. Sprinkle with micro greens, and serve immediately.
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Crist Hernandez
[email protected]This recipe is definitely out of my comfort zone, but I'm always up for trying new things.
Papa Aspect
[email protected]I'm not sure how I feel about maple hot sauce. It sounds like an interesting combination.
Ghassan Garaibeh
[email protected]I'm not a big fan of fish, but I might try this recipe with chicken or tofu.
Rayeatul Adib
[email protected]This recipe looks a bit complicated, but I'm sure it's worth the effort.
Avena Write
[email protected]I'm not sure about the combination of collard greens and waffles, but I'm willing to try it.
Wasem Khan
[email protected]These waffles are crispy on the outside and fluffy on the inside. They're the perfect vehicle for the briny trout and maple hot sauce.
Ava Conte
[email protected]I love the idea of using collard greens in waffles. It's a great way to get your daily dose of vegetables.
Geophrey Sekemba
[email protected]These waffles are a great way to use up leftover collard greens. They're also a fun and creative way to serve fish.
Gift Vany
[email protected]I'm not a big fan of collard greens, but these waffles were surprisingly good. The trout and maple hot sauce really made the dish.
Walmart Bag
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The waffles are delicious and the trout is cooked perfectly.
deliver adama
[email protected]I love the unique flavor combination of this dish. The collard waffles are crispy and flavorful, and the trout and maple hot sauce add a nice touch of sweetness and spice.
Ajay Lama
[email protected]These collard waffles were a hit at my brunch party! The briny trout and maple hot sauce were the perfect complements to the savory waffles.