Smoked Trout Timbales With Red Pepper Sauce Recipes

SMOKED RED PEPPER SAUCE

Steps:

• Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
• Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.

SMOKED TROUT

Steps:

• In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.
• Prepare a hot smoker.
• Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.
• Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.
• Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.

SMOKED TROUT TIMBALES WITH RED PEPPER SAUCE

Steps:

• For Timbales:.
• Preheat oven to 350°F.
• Remove any skin & bones from trout & flake the flesh.
• Blend or process cheese, egg, egg yolk, juice, trout & salmon till just combined well & fold in cream.
• Divide into 4 greased dishes of approx 1/2 cup capacity & cover w/greased foil.
• Place dishes in shallow baking dish & pour enough water into baking dish to come halfway up the sides of the dishes.
• Bake for about 40 min or till firm. Turn timbales onto serving dishes & serve w/sauce spooned around the timbales & a scant spoon of sauce drizzled over the tops.
• For Red Pepper Sauce:.
• Melt butter in med saucepan, add onion + peppers & cook over low-heat for about 10 min (stirring occ) till peppers are soft.
• Add flour, stir constantly over heat for 1 min & remove from heat.
• Gradually stir in water & stock cube granules. Return to heat & stir constantly over high-heat till mixture boils & thickens.
• Allow to cool a few min, blend or process till smooth, strain & set aside till needed.
• NOTES: The recipe notes that the timbales are best prepared just b4 serving, but that the sauce can be prepared a day ahead, kept refrigerated & rewarmed -- reheat without allowing mixture to boil.

SMOKED TROUT WITH LEMON-CHIVE SAUCE

Steps:

• Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
• In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
• Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.

SMOKED TROUT AND ROASTED PEPPER TOASTS

Steps:

• In a bowl stir together caraway seeds, lemon juice, mustard, and shallot and add trout, mashing with a fork until finely flaked. Gently stir in roasted peppers and parsley and season with salt and pepper. Top toasts with trout mixture.