BOYS GONE FISHING
- Vegetable Salsa
- Tomatillo Salsa
- Trout w Breadcrumbs & Anchovies
- Small Mouth Bass, Wrapped in Cornhusks
- Salmon Trout Mushroom/Pumpkin Seed Crust
SMOKED VEGETABLE SALSA 1 ½ lbs plum tomatoes, halved lengthwise (680gr) |
Dressing
Juice of 1 lemon
2 tablespoons chopped cilantro (30ml)
1 tablespoon olive oil (15ml)
1 teaspoon cayenne (5ml)
Salt and pepper to taste
Place 2 cups (500ml) of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the vegetables.
Place chopped vegetables into a bowl and toss with oil.
Thread garlic bulbs on soaked skewer with skins intact.
Preheat grill to 200ºF/95ºC. Leave 2 sides of bbq off to prepare for indirect cooking.
Place smoke pouch under grill, close lid and wait for smoke to fill the cavity of the bbq.
Place all vegetable on barbeque ensuring they are not directly over heat source. Keep tomatoes skin side down on grill.
Close lid on bbq and smoke for 45 minutes. Remove vegetables. To help remove skins from peppers place yellow and poblano peppers in a bowl covered with plastic wrap. Let steam and cool.
Peel and seed peppers and chop into bite sized pieces and place in a large bowl. Peel the charred skin from tomatoes and remove the seeds. Chop tomatoes in bite sized pieces and add to the bowl of peppers. Remove garlic from skins and smoosh into bowl with tomatoes and peppers. Chop the onion into fine dice add to bowl and mix until evenly distributed. In a small bowl mix together oil, lemon juice and chopped cilantro. Drizzle over smoked vegetables and season to taste with salt and pepper.
Cover with plastic wrap and chill.
Bring to room temperature before serving.
TOMATILLO SALSA 8 tomatillos, husks discarded |
Discard the papery husk off the Tomatillo. Rinse under warm water to remove sticky film.
Quarter the tomatillos place in blender add the jalapeno, coriander and water.
Puree until very smooth.
Pour mixture into a bowl and add salt, diced shallot and red pepper.
Cover and let rest in fridge.
Bring salsa to room temperature before serving.
WHOLE TROUT WITH BREADCRUMBS AND ANCHOVIES 5 tablespoons extra virgin olive oil (75ml) |
Soak toothpicks in water for one hour.
Heat 3 tablespoons (45ml) of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool. Add egg and 2 tablespoons (30ml) parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined.
Season the stuffing with pepper to taste.
Using a sharp knife make ½ inch diagonal cuts threw the skin on each side of fish.
Season the cavities with salt and pepper
Spoon stuffing into cavity (do not pack tightly) Use toothpicks to close cavity.
Preheat barbeque to 375° F/190°C.
Brush grill with oil. Brush the trout all over with 1 tablespoon (30ml) oil. Season the skin with salt. Place whole trout on the grill and cook for 5-7 minutes per side.
Using metal spatula, transfer fish to platter. Remove toothpicks and sprinkle with remaining parsley.
SMALL MOUTH BASS WRAPPED IN CORNHUSKS ¼ cup chopped chives (60ml) |
Preheat barbeque to 375° F/190° C.
Carefully peel away the cornhusks and set aside. Pull all silk off each cob.
Holding, the cobs upright, sliced downward with sharp knife, cutting off the corn in rows. Discard the cobs and set cut corn aside.
Spread out and press flat three husks per fillet. Sprinkle a layer of corn and shallot on the leaves and lay a fillet at right angles to the husks one on top of each package. Sprinkle fillet with corn and shallots. Place another fillet on top and sprinkle with remaining corn and shallots. Dot with butter, sprinkle the chives and drizzle with fresh lemon juice. Season the fish with salt and pepper.
Fold husks over the top of the packets on all sides (to form an envelope shape) and secure with toothpicks.
Oil preheated grill.
Lay the packages on the grill and cook for 6 minutes, turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred. Remove from grill.
Serve immediately with lemon wedges.
SALMON TROUT WITH MUSHROOM, PUMPKIN SEED CRUST 1- 3 pound salmon trout (steel head) fillet with skin on, bones removed (1.3 kg) 3 cups cherry wood chips (750ml) |
Place 2 cups (500ml) of wood chips in a bowl of cool water, let soak for 1 hour.
In a coffee grinder or food processor, add the pumpkin seeds, mushrooms. Process until a rough powder is achieved. Remove from grinder and place in a small bowl. Add oil, salt and pepper to achieve a paste.
Drizzle salmon trout with lemon juice.
Using a spatula evenly cover trout with paste.
Preheat barbeque to 375°F/190°C
Prepare smoke pouch.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the fish.
Place package directly on heat source, close lid of bbq. Allow smoke to fill cavity of bbq. This should take about 15 minutes. Reduce heat to 220°F/ 104°C. Leave one side of the bbq off to prepare for indirect cooking. Place salmon trout on a piece of foil that has been brushed with vegetable oil. Place on grill and close lid quickly as to not allow too much smoke to escape.
Smoke salmon trout for 45 minutes or until flesh of fish flakes and is slightly translucent in center of fish. Remove from grill and cover loosely with tin foil.
Let rest for 10 minutes.
Serve with lemon wedges.
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