Hot Smoked Carolina Trout
ingredients
16 Trout fillets, skinned
3 oranges, cut into supremes
3 grapefruits, cut into supremes
1 pint cherry tomatoes, cut in half
10 strips thick-cut bacon, cut into half inch pieces
1 1/2 quarts vegetable stock
1 stick unsalted butter, cut into cubes
salt & pepper
fresh herbs
moistened wood chips (such as pecan, hickory or apple)
3 oranges, cut into supremes
3 grapefruits, cut into supremes
1 pint cherry tomatoes, cut in half
10 strips thick-cut bacon, cut into half inch pieces
1 1/2 quarts vegetable stock
1 stick unsalted butter, cut into cubes
salt & pepper
fresh herbs
moistened wood chips (such as pecan, hickory or apple)
directions
The objective of this dish is to cook the trout using hot smoke, which is accomplished by placing moistened wood chips over a heat source. You may have to modify your existing barbecue or grill in one of two ways: either place the damp chips directly on coals or place them in an aluminum tray that is then placed on the heat source. You will also need a perforated tray to place the trout fillets on so they won't fall through the grate during the smoking process.
For the broth: Cook the bacon until crisp, remove and drain on a paper towel. Set aside. In a large saute or sauce pan, bring the vegetable stock to a boil, add the butter a cube at a time, stirring gently to incorporate. Then add the tomatoes, citrus and bacon. Season to taste with salt and pepper. Hold in the pan over low heat until the fish is ready.
For the fish: Season both sides with salt and pepper. Add moist wood chips to smoker, then once the smoke starts, put the fish on the perforated tray and put in the smoker. Cook for approximately five minutes or until the flesh is firm.
To assemble: Evenly distribute the tomato, citrus, bacon and broth in shallows bowls and placed cooked trout fillets (two to a person) on top. Garnish with your choice of fresh herbs. Serves 8.
For the broth: Cook the bacon until crisp, remove and drain on a paper towel. Set aside. In a large saute or sauce pan, bring the vegetable stock to a boil, add the butter a cube at a time, stirring gently to incorporate. Then add the tomatoes, citrus and bacon. Season to taste with salt and pepper. Hold in the pan over low heat until the fish is ready.
For the fish: Season both sides with salt and pepper. Add moist wood chips to smoker, then once the smoke starts, put the fish on the perforated tray and put in the smoker. Cook for approximately five minutes or until the flesh is firm.
To assemble: Evenly distribute the tomato, citrus, bacon and broth in shallows bowls and placed cooked trout fillets (two to a person) on top. Garnish with your choice of fresh herbs. Serves 8.