“This recipe is great as it lets us utilise the baby carrots, shallots and dill growing in our garden. The flavour of the smoked trout and burnt shallots is a wonderful combination,” says Debreceny. “We chose the smoked trout for the menu in Falls because it’s a local product with low food-miles,” adds Mark LaBrooy.
Ingredients
Butter sauce
Method
Main
1.Heat 3 tsp oil in a large frying pan over high heat, add carrots and cook, turning occasionally, until just tender (2-3 minutes). Set aside.
2.Brush spring onions with 1 tsp oil, season to taste, place on a wire rack over a gas flame and cook, turning occasionally, until lightly charred (2-3 minutes; see note). Transfer to a bowl, cover with plastic wrap and steam until tender (2-3 minutes), then coarsely chop and set aside.
3.Heat remaining oil in a large non-stick frying pan over medium-high heat, add trout in batches skin-side down and cook until skin is golden (40 seconds-1 minute), then turn and cook until warmed through (10 seconds). Transfer to a tray and keep warm.
4.For butter sauce, whisk vinegar, yolks, honey and sugar in a heatproof bowl over a saucepan of simmering water until starting to thicken (2 minutes; 70C on a thermometer), season to taste, then gradually add melted butter in a thin steady stream, whisking to emulsify. Add lemon juice and rind, season to taste and keep warm.
5.To serve, top spring onion with trout and carrots, spoon butter sauce over and scatter with dill and Spanish onion.
If you don’t have a gas burner, preheat grill to high heat and grill spring onions, turning occasionally, until lightly charred (2-3 minutes).
This recipe is from the August 2012 issue of
.
Drink Suggestion: Savaterre chardonnay. Drink suggestion by Shannon Debreceny & Jeff Bennett
Notes
