Loch Etive Trout Tikka With Balvenie With Sherry Cask 15yo Single Barrel


Loch Etive Trout Tikka With Balvenie With Sherry Cask 15yo Single Barrel

masala-pageThis incredible dish was created by celebrated Indian chef, Cyrus Todiwala, of London’s esteemed Café Spice Namaste.

Here, he uses some of our fresh Loch Etive sustainably-farmed trout, marinated in a beautifully aromatic tikka masala spice rub and served with a Balvenie Sherry Cask 15yo for a special fusion of Indian and Scottish flavours.

This delicious trout recipe can be cooked on the BBQ or in the oven.

TROUT FILLET

Ingredients

  • 1kg pin boned, cleaned and scaled
  • turmeric powder

Preparation

Cut the fish with the skin-on into cubes of an inch and a half. Do keep tail end pieces slightly larger to prevent the fish breaking up.

Mix together in a large bowl with two teaspoons of turmeric powder mixing well.

Place in a smaller bowl cover and put in the fridge for at least a couple of hours.

THE MASALA

A masala as we Indians mean it, is nothing but a combination of more than two spices, condiments, fresh ingredients and so on, that are used for marinating, cooking applying etc. This masala needs to be puréed in a blender.

Masala Ingredients  

  • Fresh dill, 4-5 stalks with leaves
  • Fresh mint, leaves from 8-10 stalks
  • Fresh coriander, 8-10 stalks with leaves
  • Fresh green chillies, 3-4 Slender Finger type
  • Clear cooking oil, 2-3 Tablespoons
  • Sugar, 2 Teaspoons
  • Lime juice, from 1 and half Lime
  • Salt, 2-3 Teaspoons
  • Balvenie Whisky, 50ml Sherry Cask 15Yrs Old

Spices to toast  in a dry pan – 30 seconds

  • Cumin seeds, 1 teaspoon
  • Coriander seeds, 2 teaspoons
  • Fennel seeds, 1 teaspoon
  • Skinned almonds, 15-20

Method

After toasting the above spices in a dry pan, add with the other masala ingredients into a blender.

Purée to a smooth paste.

Remove the fish from the fridge and marinade in the masala and mix well but gently so as not to damage any of the pieces of trout.

Transfer to a lidded container and refrigerator for five to six hours until ready to cook.

To barbecue:
The best way to do this would be to skewer the fish on thick square skewers and suspend them above the steel grate. Turn around a few times one side at a time until done which would be 4-6 minutes. or until heated through. Trout does not need too much cooking and the taste and texture are better if care is taken to not overcook.

In the oven:
Preheat oven to 250C. Place the pieces of trout on an oiled or buttered tray with the skin side on top. When the oven is ready place the tray on the top shelf and turn the tray around after two minutes and continue cooking for a further two to three minutes.

Remove and check a piece. Ideally it should be nearly done. Rest the fish for a minute or two then remove and serve. You may reheat in the lower shelf of the oven but ideally it should be cooked just as you are ready to serve, to avoid drying out.

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