Method
2 x trout With salt and pepper sprinkled inside the cavity
Seal inside baking parchment and foil to make a steamproof bag
Add to Traeger. – 160/350f cook for 5 mins then rip bag open in a few places to let smoke into bag, cook for further 10 mins. This method is called “En Papillotte”
Serve with Wild mushrooms on toast
Heat a frying pan and add olive oil and then some butter, mix together.
Add mushrooms to mix and gently stir and coat with butter/oil
Cook for 2-3 mins
Add parsley to pan and salt & pepper
Unwrap fish , debone and serve with mushrooms on sourdough toast
Asian hard fried Rainbow trout
Ingredients
- 1 Trout – gutted and deboned
- Ginger very thinly sliced
- Shallots sliced
- Garlic
- Chopped coriander
- Wild garlic chopped for dressing
- Chilli sliced thinly
Method
Cut slices into the fish on both sides at regular intervals
Add a sprinkling of flour and corn flour mixed – rub this into the slits in the fish all over
Pat off flour and cook in deep oil for 1.3 mins on each side
Dressing
Add chilli, ginger and shallots to a hot pan and stir
Add a large splash soy and fish sauce to the pan
Add white and black sesame
Add rice vinegar
Add wild garlic
Juice of two lemons
Drain fish and add marinate to fish