SMOKED TROUT IN PASTRY WITH HORSERADISH DILL CREAM

SMOKED TROUT IN PASTRY WITH HORSERADISH DILL CREAM image

Categories Fish

Yield 6 first course

Number Of Ingredients 16

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For smoked trout:
2 large fillets fresh rainbow trout
salt
½ lemon
1 1lb pkg phyllo pastry
melted butter or oil
dill, fresh for garnish
About 2 Cups dry hard wood chips, soaked overnight
tin foil to form pouch, poke lots of holes into it
For Horseradish Cream:
2 Tbsp butter, softened
2 egg yolks
1 Cup Cream 35% B.F.
1 Tbsp + prepared horseradish
3 tsp capers, drained
3-4 Tbsp dill, chopped

Steps:

1. Rub the fish with lemon and a bit of salt. Place on wire rack or BBQ rack. 2. Light one side of BBQ light burner and place tin foil pouch with wood directly on coals. Leave to ignite - 15 min. Wait till lots of smoke develops. Then place fish on BBQ grill of unlit side. Smoke for 10-20 min until barely opaque. Remove from grill and let cool. Divide each fillet into 3 pieces. 3. Brush phyllo with butter or oil - place 2 sheets of phyllo on counter. Wrap fish into a packet and place seam side down on baking sheet. One square of phyllo should do 3-4 pieces of fish. If you like thick layers of phyllo, use 3-4 sheets. Optional to brush with more butter/oil. 4. Bake in preheated 450 F oven for 10-15 min (til brown). 5. Pool sauce on large plate and place fish parcel on side, garnished with dill. (instructions for sauce to follow) Sauce instructions: 1. Whisk together butter, egg yolks and cream in a double boiler until sauce thickens slightly. 2. Add salt and pepper, horseradish, capers and dill by folding in with a spoon. Tip: If horseradish has been opened for awhile, it will lose some of its pungency and you'll require more. A couple of dashes of Tabasco are good too, or the anchovy/tamarind pungency from a dash of Worcestershire is good too.