- 1 cup black tea leaves
- ¼ cup apple cider vinegar
- ½ cup brown sugar
- 1 cup long grain rice
- 4 x 300g rainbow trout, gutted
- 2 tbsp honey
- 1kg sebago (starchy) potatoes, cut into 7mm-thick pieces
- Vegetable oil, for deep-frying
- Watercress, to serve
- Chervil leaves, to serve
For the apple aioli:
- ½ cup store-bought aioli
- 1 small Granny Smith apple, thinly sliced into batons
- Place the tea and vinegar in a bowl and set aside to soak for 15 minutes. Place the brown sugar, rice and vinegar-soaked tea leaves in a bowl and mix to combine. Line a deep-sided flameproof baking tray with 4 sheets of foil and spread evenly with the rice mixture. Place a lightly greased wire rack into the baking dish, making sure it does not touch the smoking mixture.
- Place the tray over high heat (or on a pre-heated barbecue). Once the mixture begins to smoke, place the trout on the rack and brush with honey. Cover tightly with aluminium foil, reduce heat to medium and set aside to smoke for 8-10 minutes (if using a barbecue cover with foil and close the lid). Remove the tray from the heat and allow to stand, covered, for a further 10 minutes or until cooked through.
- For the chips, place the potatoes in a large bowl, cover with cold water and wash well. Drain and dry the potatoes with clean, dry tea towels. Half-fill a large saucepan with oil and place over medium heat until the temperature reaches 190°C on a deep-frying thermometer. Cook the potato, in batches, for 6-7 minutes until crisp and golden brown. Remove using a slotted spoon and drain on paper towel. Sprinkle with the salt, set aside and keep warm.
- To make the aioli, combine ingredients together, season and mix to combine.
- Serve the trout with chips, aioli, watercress and chervil.