Smoked Trout with a Savoury Custard & Wheat Beer Sauce

Smoked Trout with Wheat Beer savoury Custard sauce

This very unusual recipe is something that came about using ingredients I had at the time and I was in a rush to cook up some family dinner.
Surprisingly it turned out better than I had hoped and so it has become a welcome course whenever I have smoked trout in house and eager guests to try out experimental food.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Balkan, European
Keyword: easy, Fish, Quick meal, summer, Trout, Wheat Beer
Servings: 4 persons
Cost: Approximately 10 Euro, 12 US$

Equipment

  • oven
  • Oven Tray
  • Sauce Pan
  • Whisk
  • Baking Paper
  • Wire Mesh Strainer

Ingredients

  • 4 fillets Smoked trout These are usually sold vacuum packed but if you can find fresh then that would be better
  • 1 tbsp Olive oil The oil is used to drizzle over the skin side of the trout before being baked. What it does, together with a little salt, is make the skin crispy. If you're not going to eat the skin then you won't need oil.
  • 1 pinch salt optional, especially because smoked food is often salty.
  • 1 tsp course ground black pepper If you like pepper then use as much as you want. If you don't then it is perfectly ok to leave this out.
  • For the Sauce
  • 150 ml Wheat Beer Use any type of wheat beer you like.
  • 40 grams butter Best to use the unsalted variety
  • 100 ml double cream (needs no explanation)
  • 1 medium onion finely chopped
  • 1 clove garlic not entirely necessary but it does give the sauce an extra flavour profile. Make sure to cut finely.
  • 2 yolks egg save the whites for an omelette or something else.
  • 1 pinch each of salt and white pepper or add as much as you would normally do

Instructions

  • Remove the smoked trout from the packaging and place on an oven tray lined with baking paper. If you like the skin crispy then sprinkle some olive oil on the paper as well as a few pinches of salt.
    If you're going to remove the skin after cooking then there is no need to bother with the oil and salt. In that case just place the trout, straight from the packakging, on the paper
  • Place the smoked trout fillets in a pre-heated oven 190°C/375°F
  • While the trout is baking whisk the two egg yolks with half the cream and some salt and white pepper. leave to rest.
  • Melt the butter in the sauce pan, add the chopped onions and cook for a minute. Then add the garlic and beer. Simmer till the beer has reduced to half. Then add the egg yolks mixed with cream and continue simmering for an other 5 minutes or so. If the sauce is too thick add more cream. Just add as much cream as you'd like but you should aim for a consistency that resembles custard. Taste and add salt and white pepper to taste
  • If you like your sauce to be smooth then use a strainer to remove the onions and bits of garlic. Mind you, if you like onions to remain in your sauce, like I do, then by all means leave them in. The onions add texture to the sauce.

Notes

This dish is perfect with an lightly dressed green salad and some boiled potatoes.
Of course this is a good excuse to finish the rest of the beer and, who knows, some more.

Here are some of my other recipes

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