put it into a 7% brine mixture, with herbs and spices. Leave in the brine overnight.
Next day. Remove from the brine, wash under running water and pat dry.
Heat up your smoker, put the smoking medium in (beech and juniper).
When it is hot and smoking like billy-o put the fish on the grill, lid down and allow to smoke for 20 mins(depends on the weight and thickness).
Have a look, push a sharp knife into the thickest part and pull at the dorsal fin, if it comes out without any resistance, it is cooked through (but not over cooked).
Serve with fresh asparagus and new potatoes.
I steam my asparagus in a boullion made from the parings from the asparagus, some vegetable stock and a half a lemon.
Pour the boullion into the asparagus pot
The seatrout ready to serve with the asparagus, new potatoes, young wilted spinach sautéed with a shallot, garlic and a good scrapping of nutmeg. Of course there is also a nice sauce Hollondaise to go with it.
And so now to Sunday lunch. Wonderful!!!!
P.S. Do not throw the boullion away, freeze it, it is the base for a wonderful soup!
No comments:
Post a Comment