Category
Main
Serves
2
Ingredients
For the Trout:2 x rainbow trout filletsWood chips1 tbsp chives finely chopped20g soft butter1 tsp horseradish75g soured creamFor the Bread:Lib stone ground wholemeal flour1 tbsp baking powder1/2 tsp salt1 tsp runny honey12-13 fl oz real aleFor the Apple Puree:2 Bramley apples peeled cored and diced250ml apple juiceCaster sugar to tasteFor the Beetroot:Assortment of beetroots; 3 needed in total250ml cider vinegar100g caster sugar
Instructions
- For the Trout:,Cut a small piece of baking parchment just large enough to fit the two fillets of trout on. Then lay them on top of a rack
- Tip the wood chips in to the base of a wok that has been lined with tin foil. Place the wok over a medium
- Use a gas gun to ignite the wood chips
- Sit the rack in to the wok and carefully cover the wok with tin foil. Leave the trout to smoke like this for 30 minutes
- Remove the trout from the wok and leave to cool
- Once cooled flake the flesh into bowl removing any small bone as you go. Add all of the remaining ingredients along with seasoning then mix and chill
- For the Bread:,Pre heat your oven to 170°c
- Mix the flour, baking powder and salt together
- Stir in the honey and enough beer to make a wet dough. Spoon dough in to a tin, smooth the surface and bake for 40-50 minutes
- For the Apple Puree:,Tip the prepared apple in to a hot pan, add the sugar and cook for 2 minutes
- Pour in the apple juice and simmer until soft
- Blend the cooked apples in a blender until smooth and pour in to a squeezy bottle
- For the Beetroot:,Pour the vinegar in to a saucepan, add the sugar and bring to the boil. Leave to cool completely
- Prepare the beetroots by peeling them, slicing thinly then cutting in to different sizes with cutters. Place the slices in to a vac pack bag, pour over the pickling liquid and seal
- To Garnish: - Pea Shoots
