Ultimate Braai Master Trout Starter by Team Flying Boar


40 g Goats Cheese
20 g Cream Cheese
15 ml Wheat Grass, finely chopped

1 Egg
15 ml White Vinegar
10 ml Dijon Mustard
1 Garlic Clove, crushed
250 ml Olive Oil
15 ml Mustard Seeds
15 ml Cumin Seeds
30 ml Curry Powder
1 Onion, finely chopped
3 Garlic Cloves, crushed
1 thumb of Ginger

1 Trout Fillet, deboned
45 ml Lemon Zest
40 ml Lemon Juice
30 g Sugar
70 g Coarse Salt
1 bunch of Wheat Grass
1 bunch of Dill
1 bunch of Fennel
15 ml grated Ginger

1 Trout Fillet, deboned
30 ml Ginger, grated
30 ml crushed Garlic
15 ml Fennel Seeds
15 ml Cumin Seeds
15 ml Mustard Seeds
15 ml Cayenne Pepper
50 ml Lemon Zest

Bulgur Wheat
1 Tomato
1 Red Onion, finely chopped
1 Spring Onion, finely sliced
10 ml Orange Juice
10 ml finely chopped Coriander
30 ml Olive Oil
Salt and Pepper, to taste

Mix together the goats cheese and cream cheese until smooth. Finely chop the wheatgrass and fold it into the crème. Season with Salt and set aside.

Make a curry base by finely chopping up the onion, three garlic cloves and a thumb of ginger.

Heat a fireproof pan over moderate coals, add a glug of olive oil, then the chopped onion, garlic and ginger. Once the onions are translucent, stir through the mustard and cumin seeds and cook for another five minutes.

Add the curry powder and cook through. Once done, remove the curry base from the heat and set aside to cool slightly, then blitz it in a blender until smooth.

Next, make the aioli base by combining the egg yolk, vinegar, Dijon mustard and one garlic clove. Whisk until combined, then slowly start adding the olive oil, whilst continuously whisking. Keep whisking and adding oil until you’ve got a sauce the consistency of a thick mayonnaise.

Fold in the curry base and season to taste.

Make a cure for the trout by combining the lemon zest, grated ginger, lemon juice, sugar, coarse salt, wheat grass, fennel and dill. Pop it into a blender and blitz until combined.
Lightly cure the trout (on both sides), wrap it in cling film and set aside for at least half an hour. Wipe the cure off the trout using a clean, damp dishcloth then slice the trout in half.
You’re going to thinly slice the one half (against the grain). Take the other half, and seal it off in a pan – but don’t overcook it! Portion to your liking and serve.

Make a spice rub crushing the mustard, fennel and cumin seeds in a mortar and pestle. Stir through the cayenne pepper, garlic and ginger.
Rub the spice mix all over the trout and cure the fish for about 20 minutes. Next. Place the cured trout inside a the Cobb, add a small handful smoking chips. Once smoked, seal the trout in a pan, portion to your liking and serve.

Bring a pot of water to the boil over moderate coals, then add the bulgur wheat. Simmer until cooked through then season with salt and set aside to cool down.
Blanch and refresh the tomato, then peel it and chop the flesh into small blocks. Combine the spring onion, red onion, chopped tomato and cooked bulgur wheat in a salad bowl.
Make the salad dressing by combining orange juice, finely chopped coriander, olive oil, salt and pepper. Stir the dressing through the salad and serve.

Recipe by Wynand van Rooyen and Kirby Auret From The Flying Boar
#Ultimate Braai Master 4