Tea smoking is a simple way of injecting a unique flavour into foods. Use this technique to enhance sustainable, affordable trout.
Ingredients
- For the smoked trout
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- 225g/8oz uncooked
rice - 225g/8oz
demerara sugar - 8
tea bags, torn open - 2
trout, cleaned and scales removed - 1
lemon, sliced
- 225g/8oz uncooked
- For the salad and tarragon dressing
-
- 150g/5½oz
pancetta lardons - 1 head frisée, centre leaves removed
- 2 heads
Little Gem lettuce - 6 tbsp
double cream - 1
lemon, juice only - 2 sprigs fresh
tarragon, leaves picked and chopped
- 150g/5½oz
Preparation method
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For the smoked trout, line a lidded wok or a pan for smoking with foil.
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Place the rice and sugar in the bottom and scatter the tea leaves over the top.
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Place a rack over the top and lay the trout on the rack, place the lemon slices on top.
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Place the pan on a high heat until the tea begins to smoke. Place a tight fitting lid on top and smoke for 15 minutes. (CAUTION: Tea smoking generates a lot of smoke, so ensure you maintain good ventilation in the kitchen.)
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Take the pan outside, if you are able, when you open it to remove the fish.
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For the salad and tarragon dressing, heat a small frying pan, then add the pancetta and cook for a couple of minutes until crisp. Set aside to drain on kitchen paper.
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Place the frisée and Little Gem into a large bowl and add the cooked pancetta.
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In a small bowl, whip the cream until it has thickened, then add the lemon juice and chopped tarragon.
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Pour the dressing over the salad and toss to mix, sprinkling the lardons over the top.
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To serve, place the smoked fish onto a plate and serve the salad next to it.