PAN SEARED TROUT RECIPE RECIPES

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• Lay the strips of pork belly on a flat sheet pan for dry brining.
• Sprinkle salt on the top side of the meat at about 10% coverage then place in the fridge for 1 hour.
• Flip the meat over, salt the other side in the same way and place it back in the fridge for another hour.
• After the 2nd hour, the meat is ready to be seasoned with the original rub.
• Season both sides liberally with Jeff's original rub waiting in between top side and bottom side for the rub to acquire that "wet' look before flipping them over.
• Smoke the pork belly slices at 240°F for approximately 90 minutes or until they reach an internal temperature of 200-205 °F as measured by an instant-read hand-held digital thermometer such as the Thermapen or ThermoPop.
• When finished, remove them from the smoker and let them cool for about an hour. You can also place them in the fridge to cool for longer if you are making them ahead of time.
• Just before serving, heat a skillet or electric griddle to medium heat and cook both sides of the pork belly slices until they are seared but not blackened.
• Serve immediately.