Anonymous Fri Oct 07 11:37:09 2005

3 whole golden trout, filleted

12 carrot sticks, (1/4-in-x-1/4-in.- x-2-in.)

12 gingerroot slices, very thin

2 cups pickling brine, warm

1/2 cup olive oil

1 tsp. garlic, roasted, pared, pureed

1 tbsp. herbs, (parsley, tarragon), chopped

salt and pepper, to taste

Portion each trout into 4 strips; wrap each half around 1 carrot stick and 1 ginger slice. Place in glass dish; pour warm brine over. Cure for 24 to 36 hours. Combine remaining ingredients. Remove trout from brine; pour olive oil mixture over. Marinate lightly. Drain just prior to serving.