Just in time for the start of the trout fishing season, and with a nice garnish of seasonal watercress, we asked Yeo Valley for their favourite February recipe.
Ingredients
10 tea bags
175g demerara sugar
175g long grain rice
4 trout fillets
1 tbsp olive oil
Salt and pepper
Foil
For the Horseradish & Yogurt Sauce:
100g Yeo Valley Natural Yogurt
1 tbsp of hot horseradish
Juice of a lemon
Small sprig of dill
Method
Cut the tea bags open, shake out the tea into a bowl and discard the bags. Add the sugar and rice and mix together.
Line a deep, heavy roasting tin with silver foil.
Spread the tea mixture over the base.
Cover with either a cooling rack or another layer of foil. Place the roasting tray on top of the stove and heat up.
Once the mixture is smoking slightly place the trout on the rack or on top of the foil, skin side down. Drizzle the trout with 1 tbsp olive oil and season with salt and freshly ground pepper.
Cover the roasting tin tightly with foil or a tightly covered lid, and leave to smoke on the stove over a moderate heat for 15-20 mins.
Mix all ingredients for the sauce together, season to taste, then spoon over the smoked trout and serve with fresh watercress.
Thanks to Yeo Valley for the recipe.