Recipe courtesy of Richard Dowd

Barbeque Smoked Trout Fillets

  • Level: Easy
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Ingredients

8 boneless fillets of trout, skin on

2 tablespoons olive oil

2 cloves garlic, peeled and chopped

Juice of 1 lemon

1/2 teaspoon fennel seeds

1/4 teaspoon dried thyme

1/2 teaspoon fresh chopped cilantro

Salt and pepper to taste

Lentil Salad, recipe follows

Lemon Confit, recipe follows

Lentil Salad

1 box (1.1 pounds) dried green lentils, rinsed

1 bay leaf

1 dried chili pepper

1 small bundle of basil and parsley

1 onion, peeled and split

1 carrot, peeled and split lengthwise

3 cloves garlic, peeled and smashed

1 tablespoon salt

1 roasted pepper, peeled and diced small

1 ripe medium size tomato, medium dice

3 green onions, trimmed and sliced thin

1 tablespoon fresh chopped cilantro or basil

1 cooked carrot from cooked lentils, small dice

2 ounces olive oil

1-ounce good vinegar (sherry)

Salt and pepper to taste

Salad greens

Lemon Confit:

2 lemons, washed

1/4 cup granulated sugar

2 dried chili peppers

2 star anise

1/2 teaspoon fennel seeds

1 bay leaf

10 basil leaves

1 branch fresh rosemary

1/4 teaspoon salt

Directions

  1. Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for 30 minutes. Rinse trout and pat dry. Meat side up, season fillets with above ingredients. Preheat barbeque grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well. Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook. Place fillets around lentil salad and greens. Top with lemon confit and some of its juice.

Lentil Salad

  1. Place lentils, bay leaf, chili pepper, basil, parsley, onion, carrot garlic and salt in 2 quarts cold water. Bring to a boil and simmer 30 minutes until moderately tender. Let cool.
  2. Drain lentils and mix with remaining 8 ingredients. Serve over salad greens.

Lemon Confit:

  1. Trim ends of lemons, and cut each into 6 wedges. Remove seeds and outer membranes. Place in 2 cups cold water with all ingredients and bring to boil. Simmer 20 minutes until moderately soft. Let cool in syrup.