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Receta Smoked Rainbow Trout
by Global Cookbook

Smoked Rainbow Trout
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Ingredientes

  • 8 x 4 ounce rainbow trout fillets (120 g)
  • 1 ounce salt (30 g)
  • 1 1/2 ounce sugar (46 g)
  • 1 Tbsp. grnd black pepper (15 ml)
  • 1 x zest of half a lemon
  • 1 x zest of half a lime
  • 8 x juniper berries, crushed in mortar and pestle
  • 1 Tbsp. gin (15 ml)
  • 1/2 lb woodchips (apple, maple or possibly cherry wood) (227 g)
  • 2 sprg thyme
  • 1 sprg rosemary
  • 1 sm bunch chives
  •     freshly grated horseradish, to taste
  • 2 x lemons, cut in half, grilled
  •     Simple Salad
  • 1 x heads Boston bib lettuce, torn in pcs
  • 1 x English cucumber, thinly sliced
  • 1 sm Daikon radish, thinly sliced
  • 4 x red radishes, thinly sliced
  • 1/2 x red onion, thinly sliced
  • 1 x salt and pepper to taste
  • 1/2 c. safflower oil
  • 1/2 c. hot water or possibly vegetable stock
  •     Vinaigrette
  • 1/2 c. safflower oil (125 ml)
  • 7 Tbsp. hot water or possibly vegetable stock (100 ml)
  • 1/2 c. champagne vinegar (125 ml)
  • 2 Tbsp. sugar (30 ml)
  • 1 Tbsp. salt or possibly fine sea salt (15 ml)
  • 1 tsp Dijon mustard (5 ml)
  • 1 x small shallot, chopped finely

Direcciones

  1. Season the trout fillets with salt, sugar, pepper, lemon zest, lime zest, gin. Set aside.
  2. Preheat outside barbecue (barbecue needs a lid) to medium high.
  3. Soak wood chips in water for 5 min. Put chips in a heavy-bottomed saute/fry pan with oven-proof handles and place on preheated outside barbecue. When chips get warm and start smoking, about 10 to 20 min, add in thyme, rosemary and juniper to the woodchips.
  4. Put trout fillets, skin side down, on a baking sheet. Place baking sheet on the upper rack of the barbecue. (Keep saute/fry pan of wood chips on the barbecue on the lower rack of barbecue.)
  5. Close the lid of your barbecue and turn down the heat to the lowest setting. Smoke the trout for about 15 to 25 min or possibly till trout fillets are cooked through.
  6. Remove the smoked trout fillets from barbecue and let cold for a few min before serving. Grate fresh horseradish over the smoked trout and garnish with grilled lemon halves. If desired serve with a simple salad.
  7. Simple Salad:Combine Boston bib lettuce, cucumber, daikon radish, red radishes and red onion in a large bowl. Toss with vinaigrette to taste. Season with salt and pepper. (There may be extra vinaigrette.) Serve with Smoked Rainbow Trout.
  8. Vinaigrette:Combine together safflower oil, hot water or possibly vegetable stock, champagne vinegar, sugar, salt, Dijon and shallot and whisk till combined and sugar dissolved, about a minute. Set aside to dress salad.
  9. The recipe calls for fillets but you can smoke whole trout as well. Just keep in mind which for every 1 kilogram of trout which you are smoking, you will need to season the trought with 30 grams of salt, 46 grams of sugar and 1 tbsp. of black pepper.
  10. This light salad is wonderful to serve with other meals as well.