Hot tea-smoked trout with new potato & rocket salad
Impress everyone with James Martin's home-smoked barbecue recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Super healthy
- Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
- To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
- To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
- Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked - it should flake away from the bone when it is done.
- Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.
TIP
To cook the trout on the barbecue, wait for the coals to turn ashy grey, then pop the tin on the grill and follow the recipe, above.
PER SERVING
393 kcalories, protein 46g, carbohydrate 21g, fat 14 g, saturated fat 3g, fibre 0g, salt 0 g
Recipe from Good Food magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1415678/
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Ingredients
- 500g baby new potatoes , larger ones halved
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 4 spring onions , sliced
- 10 tea bags (not herbal ones)
- 50g demerara sugar
- 50g long grain rice
- 4 fresh trout , about 280g-350g/10-12oz, gutted and heads removed
- 100g bag rocket
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Super healthy
Ingredients
- 500g baby new potatoes , larger ones halved
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 4 spring onions , sliced
- 10 tea bags (not herbal ones)
- 50g demerara sugar
- 50g long grain rice
- 4 fresh trout , about 280g-350g/10-12oz, gutted and heads removed
- 100g bag rocket
PER SERVING
393 kcalories, protein 46g, carbohydrate 21g, fat 14 g, saturated fat 3g, fibre 0g, salt 0 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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01 July 2011
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31 July 2011
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