For the Brined Trout and 10,000 Lakes Sauce
1 1⁄2 tsp. whole black peppercorns
1⁄2 tsp. fennel seeds
1⁄2 tsp. yellow mustard seeds
15 whole allspice berries
4 cloves
1 whole star anise
1⁄3 cup plus 1 tbsp. kosher salt
1⁄4 cup brown sugar
1 1⁄2 tsp. crushed red chile flakes
1 bay leaf
1 cinnamon stick
1 1⁄2 lb. boneless, skinless trout fillets, halved crosswise
6 ancho chiles
2 tbsp. distilled white vinegar
1 egg yolk
2⁄3 cup canola oil
1⁄4 cup ketchup
3 tbsp. diced dill pickles
1 1⁄2 tsp. cayenne
For the Pickled Kohlrabi Slaw and Serving
1⁄2 cup rice wine vinegar
1⁄4 cup sugar
3 cloves garlic, thinly sliced, divided
1 (1-inch) piece ginger, thinly sliced
1 (3-inch) piece lemongrass, thinly sliced
1 kohlrabi, peeled and julienned
2 tbsp. olive oil
1⁄4 cup fresh lemon juice
1 1⁄2 tsp. minced chives
1 1⁄2 tsp. minced parsley
1⁄2 tsp. minced dill
2 radishes, julienned
1 baby bok choy, thinly sliced
1⁄2 Honeycrisp apple, julienned
1⁄2 cup buttermilk
1 egg
1 cup coarse cornmeal
1 1⁄2 tsp. caraway seeds
1⁄2 cup flour
1⁄4 cup canola oil
6 tbsp. unsalted butter
1 small shallot, minced
8 slices Gruyère cheese
4 pumpernickel rolls, halved lengthwise and toasted
Kosher salt and freshly ground black pepper, to taste
Instructions
Brine the trout: Toast peppercorns, fennel seeds, mustard seeds, allspice, cloves, and star anise in a 6-qt. saucepan over medium-high until fragrant, 1–2 minutes. Add 1⁄3 cup kosher salt, sugar, chile flakes, bay leaf, cinnamon, and 2 cups water; cook until salt and sugar dissolve, 3 minutes. Cool, then add trout; refrigerate fish in brine for 1 hour. Remove fish from brine and pat dry. Refrigerate until ready to use.
Make the 10,000 Lakes Sauce: Cover chiles in boiling water; soak until soft, 10 minutes, then drain. Purée in a food processor until smooth and set aside. Mix vinegar, 1 tbsp. salt, and egg yolk in a bowl; while whisking constantly, slowly drizzle in oil until emulsified. Stir in reserved purée, the ketchup, pickles, and cayenne; refrigerate sauce until ready to use.
Pickle the kohlrabi: Combine vinegar, sugar, 2 cloves garlic, ginger, lemongrass, and 1⁄4 cup water in a 2-qt. saucepan over high; boil. Pour over kohlrabi and cool; refrigerate overnight. Drain kohlrabi and toss with olive oil, 1 tbsp. lemon juice, chives, parsley, dill, radishes, bok choy, apple, salt, and pepper; set slaw aside.
Make the sandwich: Heat oven to 350°. Whisk buttermilk, 3 tbsp. lemon juice, and egg in a bowl; place cornmeal and caraway seeds in another bowl and flour in a third bowl. Season trout with pepper. Working with one piece at a time, dredge trout in flour, then dip in egg mixture, coat in cornmeal, and transfer to a plate. Working in two batches, heat 2 tbsp. oil in a 12-inch skillet over medium-high; add half the trout, and cook 3 minutes, then flip. Add half each butter, garlic, and shallot and continue cooking, spooning butter over fish as it cooks, 2 minutes more. Transfer trout to a baking sheet and season with salt; place 2 slices Gruyère over each fillet and bake until cheese has melted, 5 minutes. Divide the kohlrabi slaw, fillets, and sauce between the rolls.