Steamed Brook Trout With Salmon Caviar Food

SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR

Steps:

• Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
• Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
• Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
• Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
• Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.

SMOKED SALMON AND TROUT WITH CHIVE OIL

Steps:

• Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.
• Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.
• Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.
• In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup;

STEAMED BROOK TROUT WITH SALMON CAVIAR

Steps:

• Place bean-thread noodles in a bowl and cover with boiling water to soften, (approx. 5 minutes).
• Choose a large, deep-sided frying pan with a lid, that will just fit the aromatics so they can form a 'raft' on which to place the fish, so the fish can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour the fish stock over . Bring to the boil over a high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking.
• To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.

FOIL BARBECUED TROUT WITH WINE

Steps:

• Preheat a grill for medium-high heat.
• On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
• Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

STEAMED TROUT WITH MINT & DILL DRESSING

Steps:

• Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
• Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
• Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.

FIRECRACKER GRILLED SALMON OR OCEAN TROUT

Steps:

• Place salmon fillets in dish for marinating.
• In a bowl combine all other ingredients.
• Pour over fish and marinate in fridge for 4-6 hours.
• Grill fillets on BBQ until cooked to your liking.

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

BROOK TROUT AND FIDDLEHEADS

Steps:

• Boil 6 cups of water in a large sauce pan.
• Add fiddleheads, cover and set on stove to cook on medium for 10 minutes.
• Meanwhile, place bacon strips in a large cold cast iron fry pan.
• On medium-low heat, cook bacon until crisp.
• Crumble bacon and set aside.
• Remove bacon grease from pan and save.
• Clean cast iron pan thoroughly.
• Set aside.
• Place flour in a bag.
• Place washed trout in the bag 2 at a time and shake until fish are coated in flour.
• Place cast iron fry pan over medium heat.
• Add bacon grease and heat for 30 sec.
• Add trout and cook one one side for three minutes until crisp.
• Turn and cook other side for three minutes.
• Drain fiddleheads.
• Place trout on a hot platter and serve.
• Serve fiddleheads with the choices of butter, cider vinegar and crumbled bacon on the side.
• A great meal with a loaf of peasant bread and a pot of hot tea.