Whiskey barrel plank smoked trout seasoned with sea weed and crayfish tartar sauce

Recipe created by Chris Mackett
Cez-Jones-Photography-32

Ingredients

Serves 4

 

Seasoning

3 tbsp nori flakes

1 tbsp chopped rosemary

1 blood orange zest

2 tsp flaky salt

1 tbsp cracked black pepper

1 whisky or cedar plank

 

Crayfish tartar

100g cray fish or cooked prawns

150g mayonnaise

3 tbsp capers

3 tbsp chopped cornichons

Zest of 1 lemon

2 tbsp chopped dill

 

New potato and green salad

300g par cooked new potatoes, halved

100g cooked French beans

4 radishes sliced

2 gem lettuce broken into leaves

6 tbsp olive oil

2 tsp Dijon mustard

2 tbsp cider vinegar

Method

  1. For the marinade, add the nori seaweed, rosemary, orange zest and juice, salt and pepper into a bowl and mix well.
  2. Place the side of trout into a tray and then spoon over the marinade, making sure you rub it all over the fish and leave to marinade for an hour or so.
  3. Top cook the fish, lay directly onto the wood plank, then place the plank into the fire bowl with the heat source moved to one side.
  4. Bake the fish for 20-25 minutes.
  5. In the meantime, mix the mayo, crayfish, capers, cornichons and dill into a bowl and mix well, spoon into a side dish and keep to one side. For the salad add the oil, mustard, vinegar into a mixing bowl and whisk together then add the salad items and toss together.
  6. Once the fish is cooked, place the plank onto the table and serve with the salad and crayfish tartar, and some crusty bread.