Catching trout can be a fun and rewarding experience and eating them is even better! Whether you catch your trout from a fresh mountain river (like I did), or the local fish monger, you’re certain to have a delicious meal when you get home. I’ve been fishing three out of the last five days and came home with three trout. I plan to prepare this meal after my trout is finished smoking (I’ll post back on how it turns out).
You can make your own Smoked Trout, or you can buy it at the store. I will be smoking my own.
This recipe comes from Gordan Ramsay’s Fast Food
- 6 vine ripened plum tomatoes
- sea salt and black pepper
- 15 semi-dried tomatoes in oil (about 3/4oz)
- 2 garlic clove, peeled and roughly chopped
- 2 banana shallots (or 4 regular shallots) peeled and roughly chopped
- 3/4 cup olive oil
- juice of 1/2 lemon
- 1 lb 2 oz (18 oz) fresh pappardelle or tagliatelle
- 1 3/4lb skinless Smoked Trout fillets, flaked into large chunks
- Parmesan, for grating
Add the plum tomatoes to a large pan of boiling salted water and blanch for 2 minutes. Lift out with a slotted spoon to a bowl of iced water to cool for a few minutes, then remove and peel off the skins. Halve the tomatoes and squeeze out the seeds.
Put the tomatoes into a food processor along with the semi-dried tomates, garlic, shallots, olive oil, and lemon juice. Whiz to a smooth sauce and season with salt and pepper to taste. Pour the sauce into a pan and warm through over medium-high heat while you cook the pasta.
Cook the pasta in a boiling salted water (the pan you used for the tomatoes) for 2 minutes until al dente. Drain well, then toss with the tomato dressing and flaked trout. Divide among warm plates and grate over some parmesan to serve.