Monthly Archives: August 2011

Gravadlax Trout with Scrambled Eggs

                                             (Based on a recipe by Simon Hopkins)                                      Homemade Gravadlax is an excellent way of eating trout. It can be served with a salad and or as a delicious breakfast with scrambled eggs, toast and slices of fresh tomatoes.

Ingredients

Curing paste:

  • 85g (3oz) caster sugar
  • 57g (2oz) sea salt
  • 2 tbsp gin or vodka
  • 7g (1/4 oz) freshly ground white pepper
  • 10g (1/3 oz) freeze-dried dill, or a 100g (31/2 oz) bunch of fresh dill stalks and all

Trout

  • 5OOg (1lb 2oz) boneless, skinless trout fillets (3 to 4 fillets)

Method

To cure the trout make a paste using the above ingredients:

  • Place the caster sugar, sea salt, gin/vodka pepper & dill into a food processor and blend to make a sloppy green paste.
  • Place some of this mixture in a container (a plastic box with a lid or equivalent) that will accommodate the fish snugly.
  • Lay the first fillet of trout on top of the mixture, press it down, then repeat the process covering the rest of the trout with the mixture and placing them in the box on top of the each other.
  • Seal the box with the lid
  • Place in the fridge, and leave for 48 hours, turning the fish occasionally until firm to the touch.
  • Carefully rinse the fish, but leave some of dill paste on the fish.
  • Dry with kitchen paper, wrap in clingfilm and keep cold in the fridge.
  • Thinly slice the trout fillets with a sharp knife when ready to eat.
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Successful Trout Patterns From March – August

Sue’s Quick & Tasty Grilled Trout

Ingredients

  • Boned fillets of trout  (one per person)
  • Smoked bacon – (2 rashers per fillet)

Marinade

  • Splash of whiskey (optional)
  • Olive oil
  • Mixed herbs

Method

  • Rub or brush the marinade into the trout fillets
  • Chop the bacon into small strips and place on top of the fillets
  • Grill under maximum heat until bacon is crisp

Grilled trout can be served with brown bread and butter as a starter, with horseradish or tartare sauce, or as a main course with potatoes, green vegetables or salad.

Sue’s Quick & Tasty BBQ Trout Fillets

Sue’s Quick & Tasty BBQ Trout Fillets

Ingredients

  • Boned fillets of trout with skin still on (one per person)                      See How To Fillet A Trout in the Trout Recipes +Videos section of this blog

Marinade

  • Splash of whiskey (optional)
  • Olive oil
  • Mixed herbs

Method

  • Rub or brush the marinade into the trout fillets
  • Place fillets into a fish cage/grill (one per cage/grill). The advantage of using a cage is that you can turn the fish without it breaking up and added a smoky flavour to the fish by adding wood chips & herbs directly onto the hot charcoal.

Cooking 

  • Place the trout onto a barbecue only when all the flames have disappeared leaving the glowing embers.
  • Don’t have the trout too close to the glowing charcoal so that it burns but you do want it to be hot.
  • Cook slowly turning regularly, at this stage you could add oak or hickory wood chips to the glowing embers to create an extra smoky flavour or herbs such as bay leaves, chives, thyme, rosemary, parsley or dill (this is optional). We have lots of herbs growing in pot around the barbecue, for this purpose.
  • Cook trout fillet until slightly crisp (a few minutes only).
  • BBQ trout fillets can be served with brown bread and butter as a starter, with horseradish or tartare sauce, or as a main course with potatoes/chips/rice, green vegetables or salad.

This is a very tasty way of cooking trout and lets face it everyone like a barbecue!

Sue Fishing At Bewl

Watercolour Painting Brown Trout

Size 26″ x 20″ Painting by Sue