By Tea Tea-smoked trout
Tea-smoked trout with watercress salad and orange and lapsang souchong tea dressing
Serves: 1
Ingredients:
For the tea-smoked trout 2 lapsang souchong teabags 2 tbsp soft brown sugar pinch chilli flakes 1 trout fillet For the watercress salad 85g/3oz watercress 2 tbsp olive oil For the dressing 2 lapsang souchong teabags 200ml/7fl oz boiling water 1 orange, juice only 1 tbsp soft brown sugar
Method:
- For the tea-smoked trout, place a piece of aluminium foil into the base of a wok. Tear open the tea bags and pour the contents into the middle of the foil.
- Add the brown sugar and chilli flakes and stir, then place a rack over the top. Place a lid on the wok and place over a medium heat until it begins to smoke.
- Place the trout fillet onto the rack, cover with the lid and smoke for about six minutes, turning halfway through. Remove from the heat and set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)
- For the salad, place the watercress into a large bowl. Drizzle with olive oil and stir to coat the leaves.
- For the dressing, place the teabags into a cup, pour over the boiling water and leave to infuse for three minutes.
- Remove the teabags and pour the tea-infused water into a small saucepan. Add the orange juice and brown sugar and place over a high heat. Simmer for six minutes, or until reduced by half. Remove from the heat and allow to cool slightly.
- Brush some of the syrup over the smoked trout. Pour the rest of the syrup over the watercress leaves and stir well.
- To serve, pile the watercress onto a serving plate and top with the tea-smoked trout.