Recipes
Smoked whole trout with baby rainbow carrots, fennel fronds and caper butter
25 minutes
Preparation time
15 minutes
Cooking time
4 Servings
Serves
Ingredients
Trout
4 small rainbow trout
200 g brown sugar
200 g rice
200 g jasmine tea
Caper butter
2 anchovies
25 g Lilliput capers, soaked in water, drained
2 teaspoons Dijon mustard
2 teaspoons tarragon, chopped
2 teaspoons flat leaf parsley, chopped
¼ bunch basil leaves, sliced very thinly
20 ml lemon juice
250 g unsalted butter, diced
Sea Salt and white pepper to taste
To serve
Bronze fennel fronds
12 rainbow carrots
Caper butter
Miele Accessories
Method
Trout
- Pre-heat oven on Fan Grill at 250°C.
- Line the base of the Induction gourmet oven dish with foil, shiny side up.
- Place sugar, rice and tea on the foil and cook covered on high, Induction setting 8, until smoking.
- Place a small roasting rack in the dish over the smoking mixture and quickly sit the fish on top. Cover with the lid.
- Transfer the dish to the oven on shelf position 4. Remove the lid and cook for 8 minutes.
Caper butter
- Combine all ingredients in the bowl of a food processor and blend until almost smooth. Set aside in a dish until required.
Carrots
- Wash and peel the carrots leaving a small length of the top intact.
- Place carrots in a perforated steam tray and Steam at 100°C for 4 minutes.
- Warm the caper butter in a small pan on low heat, Induction setting 4 until melted.
To serve
- Spread the cleaned fennel fronds onto a serving platter and sit the fish on top.
- Drizzle warm caper butter over the fish and carrots, serve immediately.
Applicance Functions
Shannon Bennett
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