Sun, 14 Mar 2010

Dry Rub Barbeque Trout

Made this up after buying a nice piece of locally caught freshwater trout. I think that it would be even better if you were to hot-smoke it. Apply the rub between two and twelve hours before cooking.

Mix up the following then rub on to the flesh of the fish (enough for four servings):

  • 1 tbsp sea/rock salt.
  • 1 tbsp black peppercorns crushed.
  • 1 tbsp ground cumin.
  • 1 tbsp ground coriander.
  • 2 tsp caraway seed.
  • 2 tsp dried tarragon.
  • 2 tsp dried thyme.
  • 2 tsp chilli powder.
  • Zest of one lemon.

To drizzle on top when cooked melt some butter in a pan, add the juice of the lemon you used above, a pinch of salt, one crushed clove of garlic, and a handful of chopped coriander. Simmer for a couple of minutes.


Posted at: 16:23 | category: /food | Comments (1)

Rubs are best when you do each ingredient on its own, and really work each ingredient into the meat. It's much more work, but if you've got time it's worth it.

Posted by Alex Launi at Sun Mar 14 17:19:49 2010