Chef Johannes Maredi at Makweti Safari Lodge in the Waterberg, Limpopo shares his delicious Wood-smoked Stuffed Trout with Cannellini Bean Salad recipe.
- 1 trout per person, filleted, keep the skin, tail and head
- 200ml horseradish sauce
- 1 punnet button mushrooms
- 1 whole onion, sliced
- 2 cloves garlic, finely chopped
- salt and pepper to taste
- oil to deglaze the pan
- 2-3 sprigs each of tarragon and parsley, chopped
- olive oil
- ¾ cup drained Peppadew peppers
- 2 garlic cloves
- 4 egg yolks
- juice of 1 lemon
- 1 cup extra virgin olive oil
- 2 tbs honey
- ½ tsp salt
Fennel and Cannellini Bean Salad
- 1 bulb fennel, sliced
- 1 can cannellini beans
- segments of 3 oranges or naartjie
- ½ tsp Dijon mustard
- 1 tsp chopped mint and dill
- salt and black pepper to taste
For the aïoli, purée Peppadews and garlic in a food processor. Add yolks and lemon juice and purée for 20 seconds. Slowly drizzle in the olive oil until fully incorporated (should have a mayonnaise-like consistency). Season with honey and salt and keep refrigerated until ready to serve.
To make the salad, combine all ingredients and allow to rest in fridge for an hour.
To make the stuffing for the trout, fry onion with garlic until soft and add sliced mushrooms. Cook until water is evaporated and add chopped herbs.
When cool, stuff the trout. Brush both sides of the fish with a little olive oil, sprinkle with a pinch of salt. Add the desired wood shavings (about a cup) to the smoker and smoke the trout for about 15 minutes on a medium-heat fire.
Wine suggestion: Haut Espoir Chardonnay
You may also like to try his Coal-roasted Venison with Vegetable Skewers and Sweet Potato Crush, Roast Tomato Soup Sipper with Medium Cream Sherry and Red-wine Poached Pears with Parmesan Custard and Candied Pecans recipes too.