Posts Tagged ‘Rainbow Trout’

Noodles with Trout and Langoustines

I love to use the best local ingredients that I can, and as I’m spending a bit of time away from my home in Devon, up in Bonny Scotland, I saw these alien like Scottish Langoustines and snapped them up.

I also have managed to catch myself a lovely Rainbow Trout yesterday evening, a beautiful 3 lb slab of silver and rainbow colours and as fresh as it gets.

I made up a Thai style broth, with a litre of light fish stock, which I brought up to a simmer with a stick of lemongrass, a crushed clove of garlic, a little piece of galangal or ginger, a few slices of red chilli, and half a lime squeezed and thrown into the saucepan.

I pan fried steaks cut from the trout until brown both sides in a little wok oil, and halfway through popped the langoustines in the pan to cook. Meanwhile I cooked some green noodles with a few branches of choy sum greens until soft and drained them. I popped these in a lovely earthenware soup bowl that I’ve treated myself to. Topped with a couple of langoustines, a trout steak, and added a few drops of fish sauce, some sesame oil, soy sauce, coriander and a good squeeze of Sriracha chilli sauce.

I enjoyed this immensely with an ice cold bottle of Kirin lager.

Barbecue prosciutto trout parcels

Do you ever have the problem, that when you have cooked your fish to perfection on the BBQ, you find that it has stuck to the grill bars, then try this technique and recipe Barbecue prosciutto trout parcels and serve some really great fish at your BBQ this summer.

Home Cold Smoked Rainbow Trout

I regularly smoke my own fish, it’s a real treat that is easier than you would think, and I just wanted to try and encourage a few people to give it a go themselves, unless you’ve tasted true smoked fish you haven’t tasted anything. The smoked salmon you most often buy in the supermarkets is sprayed with a smoke taste additive, and very often not even properly cured, as the curing process removes water and hence weight, so the supermarkets get more for their money which makes the salmon cheaper. The salmon in the first place is most likely farmed and fatty, so you get a washed out tasting oily fish.

You can cold smoke salmon or trout and both are delicious and easy to do at home.

The technique for curing the fish I use is a dry cure, basically a handful of coarse salt, a handful of dark brown soft sugar, a few grinds of black pepper, rub this into the fish fillets generously and then wrap in cling film. Leave for 4-6 hours, and you will see the fluid that has leached out (to supermarkets this is profit down the drain).

Wash the fillets and then allow to dry in the fridge for 12 hours, this forms a skin on the outside of the fish that allows the smoke to adhere to.

Then pop in a cold smoker, these can be easily made, I use a Pro-Q cold smoke generator which costs around £35, and enable you to cold smoke in almost any vessel, even a cardboard box, but there are also lots of DIY smoker plans out there.

I usually use beech wood dust to smoke as it is nice and sweet and not too strong, but you can add a sprinkle of other woods to give more character, I often use apple too for my fish, but the traditional wood is oak.

You then smoke for 10-12 hours, and you have yourself a product that couldn’t be further away from slimy supermarket smoked salmon.

Give it a try!

Juniper Cured Hot Smoked Trout

I went fly fishing in the week to the wonderful Exe Valley Trout Fishery on the edge of Exmoor, and was fortunate enough to catch 4 rainbow trout, which I had an eye on hot smoking. So once home, I filleted them out, and dry cured them with crushed juniper berries, coarse sea salt and brown sugar.

The fillets were left to cure in the fridge overnight, and the liquid drained off the next day, this is a wonderful process as it alters the texture of the fish completely, and all it needs is a quick rinse and drying off and it was ready to pop in the smoker.

I used my cold smoke generator to cold smoke the fish for 8 hours using beech dust to produce a slightly sweet smoke. After this initial smoking I popped some charcoals in the smoker, and hot smoked the fillets for 20 minutes until they were cooked through.

The fillets were well smoked with the beech smoke giving the fish a delicious subtle sweet smokey taste, and the juniper berries coming through with a slight peppery gin flavour.

See the following post for how I made best use of these lovely smoked trout.

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Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke

British BBQ- Cooking outdoors whatever the weather

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke

British BBQ- Cooking outdoors whatever the weather

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours