Tea-Smoked Trout with Tomato-Lime Mustard
Ingredients:
2 trout, about 300 gr. each, cleaned and trimmed
1/4 cup uncooked white rice
3 – 4 tbsp. loose black tea
2 tbsp. brown sugar
3 – 4 strips of lime peel
peel of two tomatoes
lettuce for garnish
tomato-lime mustard (recipe follows)
Preparation:
Tear off a square of aluminium foil, crinkle it a little and roll up the edges to form
a flat round bowl about 15 cm. across.
Put the rice, tea, brown sugar, lime peel and tomato peel in the foil and place it in
the bottom of a heavy saucepan or covered skillet large enough to hold the trout.
Oil an unfolding vegetable steamer or flat cake rack and on this place the fish.
Cover the pan and place it over a high heat.
Within a minute or two you will start to see wisps of smoke coming from under
the cover.
Turn down the heat and let the fish cook in the smoky pan until it is done (about
10 minutes).
When it is cool enough to handle, discard the foil and its contents.
Let the trout cool and cut into fillets.
Discard the bones.
Serve the trout at room temperature on a shallow bed of lettuce with tomato-lime
mustard on the side.
Tuna-Lime Mustard
1 tomato, peeled, seeded and chopped finely
1 shallot, chopped finely
1 clove garlic, chopped finely
1 tbsp. olive oil
juice of 1/2 lime
1/4 cup Dijon style mustard with 1 tsp of sugar stirred in
In a small saucepan heat the olive oil and in this cook the tomatoes, shallot and
garlic over a moderate heat until the onion is soft (about 15 minutes).
Remove from the heat, add the lime juice and then stir in the mustard. Set aside.
Serve at room temperature..
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