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Ingredients:
1kg
(2lb) butternut squash, peeled and cubed
6 tablespoons extra virgin olive oil
1/2 teaspoon cayenne pepper
8 tablespoons Jasmine tea leaves
8 tablespoons soft brown sugar
8 tablespoons long grain rice
4 x 150g (5oz) chunky trout fillets
2 spring onions, chopped
1 tablespoon chopped coriander
salt and pepper
French beans, to serve (optional)
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Tea
Smoked Trout with Squash and Coriander Oil
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Prep
time: 10 minutes
Cooking time: 20 minutes, plus resting
Serves: 4
Smoking
fish over a mixture of tea leaves, sugar and rice is a method
widely used in Chinese cooking, but adapts well for use with
western flavours - it is surprisingly easy to do and the flavour
of the fish fantastic.
Method:
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Place the squash in a small roasting pan and stir in 2 tablespoons
of the oil, the cayenne, salt and a little pepper. Roast
at 220c/425f/Gas mark 7 for 15-20 minutes until golden and
tender.
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Line
a wok with a large sheet of foil allowing it to overhang
the edges. (you may need to use 2 pieces of foil). Mix together
the tea leaves, sugar and rice, spoon into the wok and place
a trivet over the top. Cover with a tight fitting lid and
place on a high heat for 6-8 minutes until the mixture begins
to smoke vigorously.
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Lightly season the trout fillets, quickly remove the lid
and place the fillets, skin side down on the trivet. Cover
and cook for 5 minutes. Remove wok from the heat, but leave
undisturbed for a further 3 minutes.
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Meanwhile,
heat the remaining oil with the spring onions, coriander
and a little salt for 3 minutes until softened, cool slightly
and then puree in a spice grinder until smooth and vivid
green. Divide the squash between plates, top with the trout
fillets and serve drizzled with the coriander oil.
British
Trout Association, Bow Business Centre, London E3 2SE
Tel:
020 8980 2456 Fax: 020 8983 3289 E-mail:
mail@britishtrout.co.uk
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Recipes
