Roger Daltrys Hay—Smoked Rainbow Trout, Pickled Lemon & Pea ShootsPosted on in Chef's Specials, Fish & Seafood, Recipes
Its only the bloody lead singer of The Who’s recipe ive got on my blog!! If you like the images or would like the book please reference the Kasabian post for details.
You will need a bag of meadow hay for this recipe but it is easy to find in most pet shops. Setting fire to the hay should be done outside as it gets very smoky but the delicate flavour it imparts to the fish is worth smoking the garden out a bit.
4 fresh trout fillets, skin on
sea salt and freshly ground black pepper
100g Chardonnay vinegar
2 Amalfi lemons
50g unrefined caster sugar
50g table salt
20g lemon zest
10g lime zest
5g coriander seeds
450ml olive oil
50g of pea shoots
For the pickled lemons, mix the water, vinegar and sugar together in a pan and place over a gentle heat. When the sugar has dissolved, remove from the heat and allow to cool. Thinly slice the lemons, discarding the seeds, and immerse in the pickling liquid. Place in the fridge for 48 hours before using. For the trout cure, put the sugar, salt, lemon zest, lime zest and coriander seeds in a food processor and blitz to a fine powder. Sprinkle the mixture evenly onto a tray and lay the trout fillets on top, flesh side down. Set aside in the fridge for 30 minutes.
Rinse the trout fillets under cold running water to remove the salt mix and drain well on kitchen paper.
Heat up the barbecue, if using. Line a barbecue fish clamp with the meadow hay. Place two of the trout fillets skin side down on the hay, then place the other two fillets on top, skin side upwards. Cover with more hay before closing the clamp. Either place on the barbecue and cook for 5 minutes on each side, or set the hay alight and allow it to burn. When the flame has died down and the hay is cool enough to handle, remove the fillets, cleaning off as much of the hay debris as possible, and set aside. Drain the lemon slices, reserving the pickling liquor, and place in the centre of serving plates. Season the trout fillets with black pepper and place on top of the lemon slices.
Drain the lemon slices, reserving the pickling liquor, and place in the centre of serving plates. Season the trout fillets with black pepper and place on top of the lemon slices.
Combine 150ml of the pickling liquid with the olive oil and mix well. Dress the pea shoots with this mixture, season with salt and black pepper