Steamed Brook Trout With Salmon Caviar Recipes

STEAMED BROOK TROUT WITH SALMON CAVIAR

Steps:

• Place bean-thread noodles in a bowl and cover with boiling water to soften, (approx. 5 minutes).
• Choose a large, deep-sided frying pan with a lid, that will just fit the aromatics so they can form a 'raft' on which to place the fish, so the fish can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour the fish stock over . Bring to the boil over a high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking.
• To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.

BROOK TROUT AND FIDDLEHEADS

Steps:

• Boil 6 cups of water in a large sauce pan.
• Add fiddleheads, cover and set on stove to cook on medium for 10 minutes.
• Meanwhile, place bacon strips in a large cold cast iron fry pan.
• On medium-low heat, cook bacon until crisp.
• Crumble bacon and set aside.
• Remove bacon grease from pan and save.
• Clean cast iron pan thoroughly.
• Set aside.
• Place flour in a bag.
• Place washed trout in the bag 2 at a time and shake until fish are coated in flour.
• Place cast iron fry pan over medium heat.
• Add bacon grease and heat for 30 sec.
• Add trout and cook one one side for three minutes until crisp.
• Turn and cook other side for three minutes.
• Drain fiddleheads.
• Place trout on a hot platter and serve.
• Serve fiddleheads with the choices of butter, cider vinegar and crumbled bacon on the side.
• A great meal with a loaf of peasant bread and a pot of hot tea.