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1
Fillet and pin bone trout.
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2
Rub flesh with sea salt and leave to cure for 15 minutes.
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3
Wash off salt.
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4
Line an old roasting pan that you are not very fond of with tin foil.
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5
Sprinkle in tea and rice.
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6
Place a cake rack into pan and put fish skin side down on top of rack.
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7
Put pan on stove and heat until smoking.
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8
Cover entire pan with tin foil and cook for 2 minutes.
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9
Remove from heat and cool.
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10
Remove foil from top of pan and inspect fish.
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11
The fish should still be quite raw, but smell lightly smoky.
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12
Refrigerate fish until needed.
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13
For the samphire: bring a large pan of water to the boil.
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14
Melt 100g of butter in a frying pan, add garlic and fry until crispy.
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15
Plunge samphire into boiling water for a few seconds.
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16
Remove, drain immediately and add to the butter.
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17
Toss in pan and serve.
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18
For the brown butter sauce: melt 200g of butter in a saucepan.
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19
Add capers and cook until capers become crisp and butter begins to brown.
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20
Add lemon juice and keep warm.
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21
To poach an egg: bring a small pan of water to the boil.
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22
Create a vortex in the centre of the pan by stirring rapidly with a large spoon.
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23
Crack eggs one at a time into the centre as it continues to spin.
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24
Simmer for 1-2 minutes depending on how runny you like your eggs.
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25
To cook trout: place smoked trout fillets on a baking tray lined with non stick paper.
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26
Bake at 180 C for 6-8 minutes.
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27
Take care to serve the trout medium to medium rare.
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28
To serve: arrange a pile of samphire in the middle of a large white plate.
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29
Top with fish fillet, poached egg and spoon over butter sauce.
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30
Serve with new potatoes.
