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Tea-Smoked Ocean Trout
- Difficulty
Medium
By Neil Perry
Published 2008
I love this fish, torn apart, in a salad — try it instead of beef in the spicy beef salad. It’s also delicious with a red-braised sauce; make the sauce and, as it reduces, add the trout to warm through.
Ingredients
1 × 1.8 kg 4 lb 150 g
Method
To prepare the trout, remove the pin bones from down the centre of the fish with a pair of tweezers.
To smoke the trout, rub the skin side with sesame oil and put on a rack that will fit in your wok (cut the fish in half if it won’t fit). Cut out a circle of foil about
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