Don't be deterred from smoking your fish whole. Stuffed with fennel and mushies, wrap your trout in baking paper to shield it from the smoke. Food Safari Water
- 1 rainbow trout, deboned and head removed, butterflied
- ½ lemon, sliced
- 1 small handful wild fennel tips
- 1 small field mushroom, peeled and sliced
- Pinch of salt
- 6 eucalyptus leaves
- 1 small handful hickory chips
- Drizzle of extra virgin olive oil
- Drizzle of aged balsamic vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Open out the trout and layer with lemon slices, wild fennel and mushroom. Season with salt and fold over to enclose. Wrap firmly in baking paper, leaving the ends open.
Place the eucalyptus leaves and hickory chips on a piece of foil and fold up to make a parcel. Pierce a small hole in the top which will allow the smoke to escape. Place the foil parcel in the base of a wok and then a wire rack over the top.
Place the wrapped trout on the wire rack and pour 125 ml (½ cup) water into the base of the wok. Turn the heat to high. Look for the chips to catch and the smoke to start, then cover with a lid and smoke for 1 minute. Reduce the heat to medium-high and smoke for another 2 minutes. Remove the lid, turn the heat off and pour in 60 ml (¼ cup) water. Cover and steam for 1 minute.
Gently peel away the baking paper and skin. Drizzle with olive oil and balsamic vinegar and season with salt to serve.