# Dill Brined Steelhead, Carolina Gold Rice, Preserved Lemon

**URL:** <https://community.anovaculinary.com/t/dill-brined-steelhead-carolina-gold-rice-preserved-lemon/6748>\
**Category:** Anova Precision® Cooker\
**Created:** [May 7, 2017, 9:37pm UTC](https://community.anovaculinary.com/t/dill-brined-steelhead-carolina-gold-rice-preserved-lemon/6748 "2017-05-07T21:37:12Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [May 7, 2017, 9:37pm UTC](https://community.anovaculinary.com/t/dill-brined-steelhead-carolina-gold-rice-preserved-lemon/6748/1 "2017-05-07T21:37:12Z")

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First off: sounds way fancier and difficult than it is haha. Anova does all the heavy lifting. Steelhead cooked 115F/30 min in the Anova after an overnight brine with dill, salt, and olive oil. Lemons quartered and cooked 183F/1 hour with salt and sugar in mason jars. Remove the gunk, and slice the lemon peel thinly. It’s SO good. Salty and acidic. Fish cooked to 115 is just absurdly delicious. I can’t get over it haha.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/1a788a5d9078de4cf8937fbf8ea14e9f35a72ca3.jpg)

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [May 7, 2017, 9:42pm UTC](https://community.anovaculinary.com/t/dill-brined-steelhead-carolina-gold-rice-preserved-lemon/6748/2 "2017-05-07T21:42:41Z")

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I wouldn’t have thought of speeding up the preserving process on the lemons by adding some heat. I wonder if they’d keep as well as the traditional variety. I know that’s not the point as you were only after the flavour of them, but I still wonder.

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [May 7, 2017, 9:54pm UTC](https://community.anovaculinary.com/t/dill-brined-steelhead-carolina-gold-rice-preserved-lemon/6748/3 "2017-05-07T21:54:32Z")

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Several months keep time in the fridge!

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [May 8, 2017, 3:03am UTC](https://community.anovaculinary.com/t/dill-brined-steelhead-carolina-gold-rice-preserved-lemon/6748/4 "2017-05-08T03:03:37Z")

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Looks so good, @colewagoner!

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [May 8, 2017, 4:34am UTC](https://community.anovaculinary.com/t/dill-brined-steelhead-carolina-gold-rice-preserved-lemon/6748/5 "2017-05-08T04:34:29Z")

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Thanks Cole. Might have to try it. I use a lot of preserved lemon and smoked preserved lemon. Might have to try your speed up method until the next bumper lemon crop.