OVERVIEW
For this recipe, we use chalk stream trout, quickly cured then lightly smoke over Eucalyptus charcoal, which adds a clean, subtle smoke flavour. At Chapel Down, we create extra smoke by adding some grape vine prunings, but Apple Woodchips will do the job just as well.
Wine pairing by Josh Donaghay-Spire, head winemaker at Chapel Down: “I’m going to pair this dish with Chapel Down Rosé. Light and delicate with red fruit on the nose. It’s got a crisp palate, with an acidity that cuts through the oiliness of the fish. It’s one of those pairings where the whole is even greater than the sum of its parts.”
CURE THE FISH
Soak a handful of Apple Premium Woodchips – they can sit in water for anything from an hour to overnight.
Mix the salt and sugar in a bowl, then rub it all over the flesh of the trout. Let the cure sit for 30 minutes before washing it off and patting the fish dry.
SET UP YOUR EGG
Load and light your EGG. Once the coals are good and hot, throw in the pre- soaked woodchips, then add the Stainless Steel Grid. Target temperature is 160°C-180°C.
SMOKE YOUR TROUT
Chop two of the fennel bulbs into large pieces, then use these to create a circular bed on top of the grid. Lay the trout fillet on top, skin-side down.
Close the Dome and leave the fish to smoke for around 20-30 minutes, until it reaches an internal temperature of 65°C.
MAKE YOUR SALAD
While the fish is cooking, prepare the salad. Peel and slice the avocado. Finely slice the remaining fennel bulb. Peel and segment the orange, then chop each segment into three. Pluck the seeds from the pomegranate.
Throw all the salad ingredients into a bowl and dress with a little rapeseed oil. Serve alongside the fish.
