Guangxi-Style Smoked Trout Salad This Guangxi-style smoked trout salad is inspired by a versatile pork salad by Spice Temple chef Andy Evans. It’s more a concept than a recipe; Andy usually makes it with char siu (see video below) and it’s just as delicious with cooked prawns, barbecued squid or even sashimi salmon or tuna. […]
Baked Rainbow Trout With their colourful skin, baked rainbow trout make a gorgeous centrepiece for any table. I developed this recipe for Christmas Day to go with Matt Moran’s rough mint sauce (see video below). Versatile rainbow trout are just as good served with salsa verde, salmoriglio, romesco, coriander pesto, or Cheong Liew’s cumquat sambal, […]
Poached Rainbow Trout The same steeping method used for cooking Hainanese chicken works beautifully with whole fish, especially for poached rainbow trout or salmon. English food writer Jane Grigson recommends poaching pink fish in strong brine and that’s the method I’ve followed for years. Leaving the fish to cool in the poaching liquid keeps it […]
Potted Trout Like this recipe? You’ll love my online British cooking class! Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot. Meats with […]
Potato, Smoked Eel & Fontina Tart This deliciously versatile potato & fontina tart can be vegetarian, but potatoes and smoked fish are such natural partners that I sometimes add smoked eel. Hot-smoked rainbow trout also works; either way use about 300g flesh if using seafood. If Fontina’s not available, use any mild washed rind cheese, […]
