- 1 kg hickory or other dense woodchips soaked in cold water for 1 hour, drained
- 1 lime, thinly sliced
- 1 fennel bulb, thinly sliced, fronds reserved
- 2 limes, thinly sliced
- 2 rainbow trout (about 500gm each)
- 1 baby red cos lettuce, cut into wedges
- Juice of 1 lime
- 1 tbsp extra-virgin olive oil
- 1 garlic head
- 60 ml lime juice (¼ cup)
- 2 egg yolks
- 1 tsp Dijon mustard
- 300 ml olive oil
- 1Preheat a coal-bedded kettle barbecue to medium heat and set up for indirect grilling (see note). Add one-quarter of woodchips around coals and cook until smoke appears.
- 2For garlic and lime mayonnaise, smoke garlic head on barbecue, turning occasionally, until tender and well flavoured (45 minutes-1 hour). Cool, then squeeze garlic from skins into a food processor, add lime juice, yolks and mustard, blend to combine, then gradually add olive oil in a thin, steady stream until thick. Season to taste. Makes about 350ml. Mayonnaise will keep refrigerated for 1 week.
- 3Meanwhile, stuff lime slices and half the fennel slices into fish cavities, secure with string, then smoke on barbecue, covered and turning once halfway through cooking, until trout are cooked through and well flavoured (20-30 minutes; add more coals and wood chips to barbecue if embers and smoke die down).
- 4Combine cos lettuce, lime juice and extra-virgin olive oil with remaining fennel slices and fronds in a bowl, season to taste and serve with warm trout and garlic and lime mayonnaise.
Note Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding woodchips. Refer to your barbecue manual for instructions.
Drink Suggestion: Barrel-fermented sauvignon blanc. Drink suggestion by Max Allen