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This Manuka Smoked Trout, is served with Tomato Caper Compote and Almond, Lemon & Honey Dressing.
Fillet trout taking care to remove all bones.
Tie 2 fillets together at a time with string, having placed a sprig of coriander inside each.
Sprinkle trout with the brown sugar, salt and pepper.
Place Manuka wood chips into smoker and place seasoned fish onto the grill above the chips.
Starting with a high heat to get a strong scent of Manuka, then turning down to allow a slow consistent cooking with the Manuka smoke.
This results in a beautiful caramel colour and tender pink centres.
Spoon a portion of Tomato and Caper compote into the centre of each plate.
Remove string and separate trout into individual serving portions and place on top of compote.
Drizzle with dressing.
Tomato and Caper Compote:
Combine plum tomato and consommé into a pot and cook slowly to a pureé while stirring to ensure it does not catch on the base of the pot.
Remove from heat and pass through a coarse sieve.
Discard solids and retain the liquid.
Transfer back to the original pot, cook until reduced to approx 200ml.
Pass through a fine sieve and discard solids.
Add Tabasco and Worchester sauces and sugar to taste and allow to cool.
Quarter both lots of cherry tomatoes and add along with the capers.
Garnish with opal basil, basil and mint leaves to serve.
Almond, Lemon and Honey Dressing:
Pound almonds in a mortar and pestle to a chunky and coarse consistency. This creates a nice 'nutty' texture in the dressing.
Add thyme, lemon juice and honey. Manuka honey provides a distinctive strong caramel flavour and rich amber colour.
Add the extra virgin olive oil and mix well.
Manuka: The Manuka we use grows within our grounds. Gather small branches and twigs and shred them into finger-sized strips. Dry them uncovered for about 1 week. Two handfuls would be enough for use in an average domestic smoker and would smoke up to 10 portions of trout.
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