Oh! My! God!
A little bit on how we got here. We love cooking shows. If you have been reading this blog, you’ll know Saturday mornings are reserved for Saturday Kitchen. But tea smoking goes back further. It seems this new (old?) technique has suddenly become very popular. Cooking with a twist: take a simple dish, bring in the tea smoking trick, you have an amazing, wowing dish. Somewhere in the background, my inner chef kept hearing references to tea smoking. Trout, duck, steak? All tea smoked. Chefs were on to something.
The first time I actually paid attention to this new cooking trend was on the Great British Menu. Marcus Wareing cooked tea smoked mackerel tarts and I was simply blown away. Never would I have thought we’d attempt to tea smoke anything, let alone food!
Then, on a more down to earth level (our level), James Martin recently cooked tea smoked trout on Saturday Kitchen. It looked complicated but achievable. Somehow closer to a non-chef level. We told ourselves even if we ruin the trout at least we will not live with regrets. And we tea smoked the trout!
Tea smoked trout (serves 2)
100g/4oz Thai jasmine rice
4 tbsp jasmine tea
6 tbsp demerara sugar
2 whole trout, filleted
oil, for greasing
For the tea-smoked trout, place a piece of foil in the bottom of a wok. Place the rice, tea and sugar onto the foil and cover with a lid. Place over a medium heat for 3-4 minutes, or until the tea starts to smoke.
Place the trout fillets onto an oiled piece of foil in a steamer and set in the wok. Place a lid on the steamer and cook for 4-5 minutes, or until the trout is just cooked through and smoked.
Oh! My! God!
Granted the house smells like smoke and tea, tea and smoke (keep every door, window, ventilation you have open and running!) but we tea smoked the trout and it was simply delicious. A very unusual taste, but such a great discovery.