Tea smoked brown trout with samphire and poached egg recipe
Tea smoked brown trout on sautéed samphire with a poached egg and brown butter.
Ingredients
- 2 large brown trout
- 50 g sea salt
- 500 g samphire
- 0.25 lemon, juice only
- 2 cloves garlic
- 100 g unsalted butter
- 200 g large leafed loose tea (not from bags)
- 200 g plain rice
- 4 very fresh free-range eggs
- 200 g unsalted butter
- 50 g tiny capers
- 4 very fresh free-range eggs
- 1 pinch rock salt
- 2 large brown trout
- 1.8 oz sea salt
- 17.6 oz samphire
- 0.25 lemon, juice only
- 2 cloves garlic
- 3.5 oz unsalted butter
- 7.1 oz large leafed loose tea (not from bags)
- 7.1 oz plain rice
- 4 very fresh free-range eggs
- 7.1 oz unsalted butter
- 1.8 oz tiny capers
- 4 very fresh free-range eggs
- 1 pinch rock salt
- 2 large brown trout
- 1.8 oz sea salt
- 17.6 oz samphire
- 0.25 lemon, juice only
- 2 cloves garlic
- 3.5 oz unsalted butter
- 7.1 oz large leafed loose tea (not from bags)
- 7.1 oz plain rice
- 4 very fresh free-range eggs
- 7.1 oz unsalted butter
- 1.8 oz tiny capers
- 4 very fresh free-range eggs
- 1 pinch rock salt
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Fillet and pin bone trout. Rub flesh with sea salt and leave to cure for 15 minutes. Wash off salt.
- Line an old roasting pan that you are not very fond of with tin foil. Sprinkle in tea and rice.
- Place a cake rack into pan and put fish skin side down on top of rack. Put pan on stove and heat until smoking.
- Cover entire pan with tin foil and cook for 2 minutes. Remove from heat and cool.
- Remove foil from top of pan and inspect fish. The fish should still be quite raw, but smell lightly smoky. Refrigerate fish until needed.
- For the samphire: bring a large pan of water to the boil. Melt 100g of butter in a frying pan, add garlic and fry until crispy. Plunge samphire into boiling water for a few seconds. Remove, drain immediately and add to the butter. Toss in pan and serve.
- For the brown butter sauce: melt 200g of butter in a saucepan. Add capers and cook until capers become crisp and butter begins to brown. Add lemon juice and keep warm.
- To poach an egg: bring a small pan of water to the boil. Create a vortex in the centre of the pan by stirring rapidly with a large spoon. Crack eggs one at a time into the centre as it continues to spin. Simmer for 1-2 minutes depending on how runny you like your eggs.
- To cook trout: place smoked trout fillets on a baking tray lined with non stick paper. Bake at 180 C for 6-8 minutes. Take care to serve the trout medium to medium rare.
- To serve: arrange a pile of samphire in the middle of a large white plate. Top with fish fillet, poached egg and spoon over butter sauce. Serve with new potatoes.
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