Cooking with Revek - Leek Trout with Beer Onion Rice
- 1 Trout fillet approx 1/2 lb
- 2 tbls Virgin Olive Oil
- 2 tbls Rice Wine
- 1/4 tsp Salt & Peper
- 1 tsb Lemon and Herb spice mix
- 1/2 tsp Garlic Powder (substitute with 2 cloves fresh minced garlic)
- 1 - 2 Leeks sliced thin (1/2 - 3/4 cups)
Beer Onion Rice
- 2 Medium Onions cut in strips
- 1 Cup Rice
- 2 Cups Water
- 2 Cubes of Beef Buillon or 2 tsp Beef Bouillon Concentrate
- 1 tsb of your prefered dried herb mixture (ex. basil, thym, rosemary) NOTE: not 1 tsp each, 1 tsp total.
- 1/2 cup of your prefered beer - the more flavourful the better
- 1/2 tsb Red Chilie Oil (optional)
- 1 tbsp Worcestershire
- 1 cup Chicken Broth
Preparing the trout
First, prepare 2 lengths of aluminium foil approximately 3 - 4 inches longer than the trout. On one sheet, place 1/2 tsp of oil, and spread to cover the surface where the fish will lie. Place the fish on the oiled aluminium foil, sprinkle the salt and pepper evenly and set aside.
Next, in a measuring cup or a small mixing bowl, combine the Virgin Olive Oil, Rice Wine, Lemon Herb mixture and Garlic powder. Pour the mixture over the fish, make sure to spread it out so the entire fish is covered. Spread the leeks over top . If you want, you can toss them to loosen them up before placing over the fish. Now place the second sheet of foil over the fish, line it up with the first one and seal the fish by folding the edges over. For best results, make sure you have enough foil so that you can make 4 - 5 folds of approximately 1 cm in length so that you get a good seal. This will make a pocket in which the fish will be able to steam.
I cooked this over a medium to medium low BBQ in approximately 12 - 15 minutes. Cooking time will vary depending on the thickness of the fish. You can also cook in the oven heated to 350 f for the same amount of time.
Preparing the Beer Onion Rice
In a medium pot, bring the 2 cups of water to boil. Add the beef bouillon, herb mixture and rice, reduce heat to low cover and let cook until all water has been absorbed.
In a medium skillet, heat over medium high 1 tbsp of olive oil. Add the onions, and cook until onions start to caramelize (when they start browning). Note: This requires frequent to constant stirring to avoid the onions burning. Caramelized onions happens when the natural sugars of the onion start to darken, so the entire piece of the onion will start to take a brownish tinge when the caramellization process begins, not just the edges which is an indication of burning. Add the chicken broth, Worcestershire sauce, beer and red chili oil. Let simmer to reduce liquid. You don't want to let all of the liquid evaporate, as it will serve as a sauce over the rice. Basic rule is to check once the rice is ready. Season with Salt and Pepper to taste. There should be no more than 1/4 total of liquid left.
Serve the rice, then add the onions and a table spoon or two of sauce over the rice. Add a piece of the fish sprinkled with the leeks. You can also add a wedge of either lemon or lime to add fresh juice to the fish.
And there you have it.
Now for the admins: We should add an Official HOC Recipes section to the website.