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Hot Smoked Trout with Peas and Fresh Mint
Home-smoked trout fillets served with a smooth pea purée and a zesty mint and shallot pea salad.
Healthy
Seafood
High Protein
Summer
Smoked Fish
Estimated Nutrition
Calories
605.1
kcal / serving
2420.2 kcal total
Carbs
13.7
g
per serving
54.8 g total
Fat
44.7
g
per serving
178.6 g total
Protein
36.6
g
per serving
146.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
20
ml
White Wine Vinegar
Dairy
110
ml
Double Cream
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
bunch
Mint
fresh, finely chopped
OilsFats
5
ml
Rapeseed Oil
for trout
60
ml
Rapeseed Oil
first pressed, for salad
Other
1
handful
Wood Chippings
alder chips for smoking
Seafood
600
g
Trout Fillets
scaled, skin on, 4 fillets at 150g each
Vegetables
1
piece
Shallot
finely chopped
200
g
Garden Peas
fresh or frozen
1
punnet
Pea Shoots
to serve
300
g
Peas
frozen small peas for puree
Method
1
Place wood chippings in a metal tray and fit an oiled grill rack 5cm above the base.
2
Oil and season trout fillets then place them skin-side down on the rack.
3
Seal the tray tightly with a double layer of heavy-duty foil without touching the fish.
4
Heat the tray on a high gas flame for two minutes in a well-ventilated area.
5
Puncture a hole in the foil to release smoke and let the fish rest off the heat.
6
Gently heat oil, vinegar, and shallots until the liquid is absorbed.
7
Boil garden peas until tender, drain them, and mix with the shallots and fresh mint.
8
Boil frozen peas until tender and bring cream to a boil in a separate large pan.
9
Drain the peas, add them to the warm cream, and cook for two more minutes.
10
Blend the pea and cream mixture until smooth and pass through a fine sieve.
11
Serve trout atop the pea purée with salad on the side and a garnish of pea shoots.