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
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.