Over Easter I like to spend some time preparing a special dish to enjoy with family. I came across this delicious recipe a few years ago in Gourmet Traveller. It’s surprisingly quick to make and a showstopper on the dinner table. This recipe pairs best with textural wines, such as our new NV Sparkling Rosé, or one of our classic cool climate white wines, like our 2019 Arneis or 2020 Pinot Gris.

Smoked ocean trout with beans, peas and mint

20 minutes preparation time, 25 minutes cooking time (plus standing)

Ingredients

  • 400g beans, trimmed (we use a mix of green and yellow beans)
  • 250g sugar snap peas, trimmed
  • 10 zucchini flowers, trimmed, stamens removed
  • 1 cup watercress sprigs (loosely packed)
  • ½ cup mint
  • 3 cups smoking wood chips, such as apple or peach
  • 200g rice (any sort)
  • 1 side ocean trout, skin-on, pin-boned (about 1kg)
  • 1½ tbsp brown sugar
  • ½ tsp sweet paprika

Buttermilk dressing

  • 120 ml buttermilk
  • 60 ml olive oil
  • 1 tbsp lemon juice, or to taste
  • 1 tbsp white wine vinegar
  • ½ small garlic clove, very finely chopped

Method

  1. Blanch beans and sugar snap peas in boiling water until bright green and just tender (2-3 minutes). Drain, refresh in iced water, drain well and transfer to a bowl. Tear the zucchini flowers into bite-sized pieces, thinly slice the stalks and add both to the beans and peas. Add watercress and mint, cover and refrigerate until required.

  2. For the buttermilk dressing, shake ingredients in a jar to combine, season to taste and refrigerate until required. Note: the dressing will keep for up to 5 days, and you can brighten it up with a little squeeze of lemon just before serving.

  3. Double line a large deep flameproof roasting pan with foil. Add wood chips, rice and orange rind and mix to combine. Place a lightly oiled wire rack in the pan – ensuring it doesn’t touch the smoking mixture – and place over high heat until it begins to smoke. Rub the flesh of the trout with the brown sugar and paprika, season to taste and place trout skin-side down on the wire rack. Cover tightly with foil, reduce heat to low and leave to smoke for 15 minutes. Remove from the heat and stand covered for 10 minutes or until just cooked through.

  4. Scatter trout with bean mixture, drizzle with dressing and serve with lemon wedges.

Recipe and image: www.gourmettraveller.com.au. Photo: William Meppem.

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