Hot Smoked Sea Trout And Cinnamon Cinders With White Wine

INGREDIENTS

INSTRUCTIONS

Combine soy sauce, sugar, sake, zest and juice of 1 orange and lemon,
in a bowl until well incorporated. Brush the mix all over the fish  and
leave for 6-8 minutes. Blend the orange and lemon peels, star  anise,
brown sugar and coriander seeds, break in the cinnamon stick.  Line the
base of a roasting tin with several layers of foil, bringing  it up and
around the sides of the tin. Sprinkle the foil evenly with  the sugar
and spice mix. Place a wire cooling rack over the tray,  approximately
2-3 inches from the sugar mix. Place the fish on to the  tray and cover
securely with foil. Heat the sugar and orange mix and  smoke the fish
for 3-4 minutes only. Remove the fish and brush once  more with soy and
rice wine mix. Place in a preheated oven,  approximately  White wine
sauce: Place the wine, vinegar, stock, shallots, parsley  stalk,
peppercorns, bay leaf, star anise, into a thick based pan and  simmer
until only a tablespoon of the liquid remains. Add the cream,  bring
back to boil, turn off the heat and whisk in the chilled  unsalted
butter. Season to taste, strain into a clean water  container, and add
the chopped herbs. Serve with the fish.  Gremolata scented mash: Boil
the potatoes in salted water until  cooked, drain off the water and
replace the lid over the potatoes.  Return the pan back to the heat and
shake the pan vigorously to  remove any excess liquid. The potatoes
should break and turn a snowy  texture (take care not to brown). Remove
from the pan and place into  a ricer, do mash. Place the garlic and
butter on a slow and gentle  heat to melt and let the garlic infuse,
add the lemon zest and juice  and finally the parsley. Carefully pour
the butter mixture into the  potatoes, add the double cream and mix
well.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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