Calling all seafood lovers. Take your taste buds lakeside and have yourself a freshwater brunch.
1 Quart water
1 Quart ice water
1 Cup salt
1/2 Cup brown sugar
1 lemon zest
4 bay leaves
1 Tablespoon black peppercorn
2 Pound Trout
1 Tablespoon extra-virgin olive oil
1/2 Cup Red Beets, scrubbed and trimmed
1/2 Cup New Potatoes, halved
2 green onions, thinly sliced
4 Large eggs
1 Quart water
1 Quart ice water
1 Cup salt
1/2 Cup brown sugar
1 lemon zest
4 bay leaves
1 Tablespoon black peppercorn
2 Pound Trout
1 Tablespoon extra-virgin olive oil
1/2 Cup Red Beets, scrubbed and trimmed
1/2 Cup New Potatoes, halved
2 green onions, thinly sliced
4 Large eggs