Tea-Smoked Ocean Trout with Orange Herb Yoghurt Dressing
Tea-smoked ocean trout with orange and herb yoghurt dressing. A unique cooking method for a delicious seafood dish. Serves 6, prep 10 min, cook 30 min.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Wok
- Cooling rack
- Aluminum foil
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Stove
Ingredients
- Orange and herb yoghurt dressing
- 1 cup (280g) greek-style yoghurt
- 1 teaspoon finely grated orange rind
- 1/4 cup loosely packed fresh tarragon leaves
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon coarsely chopped fresh chives
- Tea-smoked ocean trout
- 1 cup (80g) oolong tea
- 2 tablespoons light brown sugar
- 2 tablespoons fennel seeds
- 2 tablespoons finely grated orange rind
- 6 ocean trout fillets (1.3kg)
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