Tea-Smoked Beer-Battered Trout and Vegetables

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¿Cómo Preparar Tea-Smoked Beer-Battered Trout and Vegetables?

Ingredientes de Tea-Smoked Beer-Battered Trout and Vegetables

2 cups Chinese black vinegar or balsamic vinegar
1 cup rice vinegar
2 Tbs. chopped garlic
6 egg yolks, pasteurized, if you like
2-1/2 cups grapeseed oil
1/2 cup fresh lemon juice
Kosher salt and freshly ground black pepper

Resumen de la Preparación

A continuación un breve resumen para la preparación de Tea-Smoked Beer-Battered Trout and Vegetables.

In a medium saucepan over medium-high heat, cook the vinegars until syrupy and reduced to about 1/4 cup, about 30 minutes. Set aside to cool completely.
In a food processor, combine the garlic and yolks, and blend until smooth and pale, about 2 minutes. With the food processor running, very slowly drizzle in 1/4 cup of the oil until the mixture is emulsified; once emulsified, add the remaining oil in a steady stream. Add the lemon juice and process briefly. Set aside.
Fold 1/4 cup syrup (or more to taste) into 1 cup of the aïoli, and season to taste with salt and pepper. Refrigerate until ready to serve. Reserve any remaining aïoli in the refrigerator, covered, for another use.

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