“This is a lovely recipe I begged from Peter Hughes, a chef and approved AGA Demonstrator, from his ‘A La Carte’ repertoire.  The salsa has a wonderful authentic taste of South-East Asia that really complements the fish.”

Ingredients
Serves 4

•    450g (1lb) Scottish loch trout
•    3 tbsp tea smoking mixture


Method

Spread the tea smoking mix over the base of a Berndes Fish Grill or similar pan.

Cover the half size grill rack with a sheet of foil, low side up grease and pierce to allow the smoke to circulate.  Place over the tea smoking mixture.  Grease the foil.

Lay the trout skin side up on the foil.  Cover the grill rack loosely with another sheet of foil.  Place the lid on top of the fish grill.

2,3 and 4 oven AGA: Place the fish grill on the boiling plate for 4-5 minutes when the tea will start smoking.  Move to the floor of the roasting oven for about 10 minutes or until the trout is just cooked.

Conventional cooking: As above but heat the smoking mix over a medium flame then transfer to the middle of a preheated oven 200°C (425°F), fan oven 200°C, Gas Mark 7 for 5 minutes.  Lower the heat to 120°C (250°F), fan oven 100°C, Gas Mark ½ for 10 minutes.

Remove the fish grill and allow the trout to rest in the pan.  To serve put some tomato sauce on a plate, surround with the salsa and place the trout on top.

Tea Smoking Mixture:
•    3 tsp Lapsang Souchong
•    3 tsp Jasmine tea
•    Zest of 1 orange
•    Zest of 1 lemon
•    3 tsp brown sugar
•    1 star anise
•    3 tsp black peppercorns

Tomato Sauce:
•    85 ml (3 fl oz) olive oil
•    6 large tomatoes, quartered
•    1 shallot chopped
•    1 clove garlic chopped
•    1 sprig thyme
•    Seasoning

Method

In a medium pan heat the oil, add the tomato, shallot and garlic and soften.  Add the thyme and cook for a minute.

2,3 and 4 oven AGA: Place in the simmering oven for 15 minutes.  Blitz, strain and check for seasoning.

Conventional cooking: Simmer for 10 minutes over low heat.  Blitz, strain and check for seasoning.

Oriental Carrot Salsa:

•    175g (6 oz) carrots
•    2 cloves garlic
•    1 red chilli, deseeded
•    1 tbsp fresh ginger
•    1 tsp brown sugar
•    1 stalk lemon grass
•    3 limes juice only
•    2 tsp fish sauce
•    2 tbsp coriander leaves, torn

Blitz all and allow to marinate.