Orecchiette with Herb Smoked Trout and a Chive Cream Sauce
Smoked Trout has a subtle, soft flavour, which goes very well with Orecchiette and Chive Cream Sauce.
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Makes 4 Portions
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Prep: 10 minutes
Cook: 25minutes
Ingredients
Smoked Trout
2 * 200-250g native brown trout's (normal trout will do if not available)
1 large sprig of fresh rosemary
1 sprig of fresh thyme
1 bay leaf
2 tbsp. saw dust
Orecchiette
300g dried orrechiette
1 tbsp. olive oil
Pinch Maldon salt
Chive Cream Sauce
1 garlic clove, crushed
4 tbsp. chives, chopped
120g mange tout, cut into 3
2 small plum or vine tomatoes, diced
50 g pine nuts, toasted
300ml double cream
Method
Smoked Trout: Place some foil on the bottom of a wok, large steamer
or smoker and place the sawdust and herbs on it, cover it with a lid and place over
a moderate heat. When the mixture begins to smoke place a rack in it or the top over
the steamer and place the trout on it and cover. Cook the trout 20-30 minutes on a
low temperature and then turn over and cook for a further 8 minutes. When the trout
is cooked it eyes will look opaque and the skin will be a little golden and it will
be soft to touch. Remove the trout and cool a little, then with a small knife peel
away the skin. To remove the flesh from the bones push it away with the small knife
working from the centre indentation in the fish to the botto, then remove the small
bones which lye along the length of its body by pushing them out with a small knife
then push away the flesh from the top half, repeat this for both sides and discard
the bones. If preparing in advance place the fish refrigerator covered.
Orecchiette: Place 1 litre of water in a sauce pan and bring to the
boil, add the salt, olive oil and cook for 10 minutes stirring occasionally. The
pasta is cooked when it is aldente (soft but with a bite). Strain the pasta and set
aside if serving immediately or refresh it in cold water and refrigerate it until
ready to serve.
Cream chive Sauce: Place the cream in a large saucepan with the
garlic and mange tout and bring to alight simmer add the remaining ingredients pasta
and trout and mix together well so that the sauce coats the pasta and the
ingredients are well distributed and hot. Serve hot or cold.
Smoked trout is also good for making potted trout. Place the flaked trout into
ramekins anf pour over clarified butter and leave to set for at least 6 hours in the
refigerator. Serve with slices of rye bread or brown toast.