Barbeque Smoked Trout Fillets

Serves: 2

Ashlynn O'Reilly

1 January 1970

Based on User reviews:

46

Spice

46

Sweetness

47

Sourness

41

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

60 g

Olive Oil

3 cloves

Garlic (peeled and smashed)

1

Lemon (juice of)

1 tsp

Fennel Seed

1 tsp

Dried Thyme

1 tbsp

Cilantro (fresh chopped)

1 tsp

Salt

1

Black Pepper (to taste)

450 g

Green Lentils (dried, rinsed)

1

Bay Leaf

1

Chili Pepper (dried)

1

Onion (peeled and split)

1

Carrot (peeled and split lengthwise)

1

Tomato (ripe medium size, medium dice)

3

Green Onions (trimmed and sliced thin)

2

Lemons (washed)

1 cup

Granulated Sugar

2

Chili Peppers (dried)

2

Star Anises

10

Basil Leaves

1

Rosemary (branch fresh)

Directions:

1

Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for 30 minutes

2

Rinse trout and pat dry

3

Meat side up, season fillets with above ingredients

4

Preheat barbeque grill on high for 5 minutes

5

Remove chips from water and spread onto grill rocks

6

Close cover

7

Let chips smoke well

8

Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting

9

Keep cover closed

10

Smoke about 20 minutes

11

Do not let fish overcook

12

Place fillets around lentil salad and greens

13

Top with lemon confit and some of its juice

14

Place lentils, bay leaf, chili pepper, basil, parsley, onion, carrot garlic and salt in 2 quarts cold water

15

Bring to a boil and simmer 30 minutes until moderately tender

16

Let cool

17

Drain lentils and mix with remaining 8 ingredients

18

Serve over salad greens

19

Trim ends of lemons, and cut each into 6 wedges

20

Remove seeds and outer membranes

21

Place in 2 cups cold water with all ingredients and bring to boil

22

Simmer 20 minutes until moderately soft

23

Let cool in syrup