Seared Brook Trout with Smoked Tomato Recipe

Seared Brook Trout with Smoked Tomato Recipe
Seared Brook Trout with Smoked Tomato Recipe

This is an awesome mid-summer dish, with local vine ripe tomatoes readily available. The smoked flavor of the tomatoes really compliments the spice of the lentils. Serve with your favorite sauvignon blanc for a great pairing.


Serves: 2 Prep time: 45 mins

Ingredients:

For Trout:


  • x 6oz Brook trout fillets (de-boned, skin on)
  • 2 green onions (chopped)
  • 4 sprigs fresh thyme (chopped)
  • 2 tbls Olive oil
  • 6 fresh basil leaves (whole)
  • Black pepper and coarse salt

For Curried Lentils:

  • 2 cups green lentils (soaked)
  • 1 white onion (chopped)
  • 3 cayenne chilies (chopped)
  • 3 cloves garlic (chopped)
  • ½ tbls of ginger (peeled and minced)
  • 1 tsp chili powder
  • 1 tsp turmeric
  • ½ tbls cumin
  • 3 cups beef broth
  • cups water
  • Salt and pepper

For Smoked Tomato and olive oil emulsion sauce:

  • 4 vine ripened tomatos
  • ¼ cup olive oil
  • 2 tbls 35% cream
  • Salt and pepper

Directions:


1. Preheat smoker to 300 degrees and add your wood chips. Season tomatoes with coarse salt, black pepper and olive oil.

2. Place on rack and smoke for 15 mins until soft on the outside but still firm in the middle. Keep warm in 200 degree oven.

3. Soak your lentils in warm water for 30 mins. Set aside

4. Score trout skin then marinate with thyme, green onions, olive oil, salt and pepper. Put in fridge.

5. Heat oil in pot and heavily caramelize onions. Add ginger, chilies and garlic then sauté for 5 mins. Next toast your cumin, turmeric and chili powder then add your soaked lentils. Saute lentils for 5 mins then add your beef stock and water.

6. Simmer lentils for about 20 mins stirring regularly until just cooked through but before they start to fall apart. Season with salt and pepper.

7. Peel 2 of your smoked tomatoes and coarsely chop. Keep the other 2 tomatoes warm in a 200 degree oven. Place chopped tomatoes in a small pot over medium heat and season with salt and black pepper. Begin emulsifying sauce with hand blender and slowly incorporate your olive oil. Once smooth, buzz your cream into tomato mixture. Keep warm.

8. For the fried basil bring 1 cup of canola oil to medium high heat. Add the basil one leaf at a time but be VERY careful as fresh basil leaves tend to “pop” and spit oil up so stand back! They will only take about 25-30 seconds, so remove them before they turn brown and taste burnt. Your final product should be almost translucent looking leaves that are very brittle to the touch. Let dry on paper towel and set aside.

9. Heat oil in pan until very hot. Sear the brook trout fillets for 3 mins skin side down. Flip and finish in oven for 5 mins.

10. To plate this dish start by placing a good helping of the curried lentils in the middle of the plate. Cut your whole smoked tomatoes into quarters and place 4 quarters around the lentils. Next place your seared fish on top of the lentils. Spoon some of your smoked tomato and olive oil emulsion sauce on fish and around the plate. Finish with a few crunchy basil leaves on top of the trout.

Et Voila! A great little dish that lets you use that smoker for something other than chicken and ribs! Be sure to follow my YouTube channel at Catch2Kitchen or follow me on instagram @catch2kitchen!

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