Wed, 21 June 2017
If a barbecue is not an option for your household, use a griddle or sauté pan to heat up the wood and finish in a very hot oven at about 220˚C! It will work as good!
(Serves 4)
Ingredients:
4 cedar planks
500ml Hook Amber ale for soaking the planks
4 portions trout fillets, skin on
Salt and pepper
1 tbsp. Fresh chives
60 ml soy sauce
2 tbsp honey
2 tbsp olive oil
2 tsp chilli flakes
1 tsp smoked paprika
For the apple and fennel slaw:
100g mayonnaise
50g cream fraiche
1 tbsp cider vinegar
¼ head white cabbage, shredded
1 carrot, grated
1 shallot, chopped
1 fennel bulbs, thinly sliced
1 Granny Smith apples, chopped into matchstick
Salt and pepper
flaked almond – optional
Method:
· One to two hours before barbecuing, soak the Cedar Planks in pale ale.
· Combine the soy sauce, honey, olive oil, chilli flakes, and smoked paprika in a bowl.
· Add the trout filet. Lightly rub the fish with the marinate, cover with cling film and marinate for 15 -20 minutes.
· Pre-heat the barbecue to medium or about 180˚C / 350˚F.
· Meanwhile, prepare the apple and fennel slaw.
· In a bowl combine the mayonnaise, crème fraîche, cider vinegar and the salt and whisk to combine. Taste and adjust the seasonings if necessary.
· In a second bowl, combine the cabbage, carrot, shallot, fennel and apple matchsticks. Drizzle the dressing over and stir to combine. Cover and set aside ready to serve.
· Then, lay the Planks on the barbecue in a single layer over indirect heat so they are in contact with the grill grates but not with the burning ashes or flames. Allow a little space on the sides for heat and air to flow.
· Place the trout skin-side down on top of the cedar planks. Place the lid back on the barbecue and leave to cook for 10 - 12 minutes or until uniformly pink in the centre.
· Serve immediately with some flaked almond and sprinkles of chives flowers!