Golden Spice Smoked Trout Pilaff with Mango Chutney 🐟🍚

Smoked Trout Pilaff 🐟🍚

Overview:

Smoked Trout Pilaff is a delectable dish featuring tender basmati rice infused with aromatic spices, flaked smoked trout, and a delightful blend of sweet and savory flavors. This recipe, inspired by “The Fish Book,” promises a delightful culinary adventure, perfect for those seeking a quick and satisfying meal infused with Asian and Indian influences. With a prep time of just 20 minutes and a total cook time of 40 minutes, this dish is a fantastic option for busy weeknights or casual gatherings with friends and family.

Ingredients:

225g basmati rice
40g butter
2 onions
1 garlic clove
2 bay leaves
2 cloves
2 cardamom pods
2 cinnamon sticks
1 tsp cumin seeds
2 1/2 cups boiling water
4 smoked trout fillets
50g seedless raisins
50g slivered almonds
2 tbsp fresh parsley
Mango chutney, for serving
Poppadoms, for serving

Instructions:

Prepare the Rice:
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- Begin by thoroughly washing the basmati rice in several changes of water to remove any excess starch. Drain well and set aside.
Sauté Aromatics:
- In a large frying pan, melt the butter over medium heat. Add the finely chopped onions and cook until they are well browned and caramelized, stirring frequently to prevent burning.
Infuse with Spices:
- To the caramelized onions, add minced garlic, bay leaves, cloves, cardamom pods, cinnamon sticks, and cumin seeds. Stir-fry for about a minute until the spices become fragrant, infusing the onions with their aromatic flavors.
Add Rice and Water:
- Stir in the washed basmati rice, ensuring it is well coated with the aromatic onion and spice mixture. Then, carefully pour in the boiling water, stirring gently to combine all the ingredients.
Simmer to Perfection:
- Bring the mixture back to a gentle boil, then cover the pan tightly with a lid. Reduce the heat to low and allow the rice to simmer gently for 20-25 minutes, or until all the water has been absorbed, and the rice is tender and fluffy.
Incorporate Trout and Raisins:
- While the rice is cooking, gently flake the smoked trout fillets into bite-sized pieces. Once the rice is cooked, add the flaked trout, along with the raisins and slivered almonds, to the pan. Use a fork to gently incorporate the trout and dried fruits into the rice mixture.
Allow to Warm:
- Cover the pan once again and allow the trout to warm through in the rice for a few minutes, allowing the flavors to meld together harmoniously.
Garnish and Serve:
- Just before serving, scatter freshly chopped parsley over the pilaff to add a burst of color and freshness. Serve the Smoked Trout Pilaff hot, accompanied by tangy mango chutney and crispy poppadoms for a delightful meal that’s sure to impress!

Nutritional Information (per serving):

Calories: 526.2
Fat: 21.4g
- Saturated Fat: 6.8g
Cholesterol: 67.2mg
Sodium: 126mg
Carbohydrates: 60.4g
- Fiber: 5g
- Sugar: 9.7g
Protein: 24.8g

Recipe Notes:

Trout Fillets: Opt for high-quality smoked trout fillets for the best flavor and texture in this dish. Feel free to adjust the quantity of trout based on your preference.
Rice Texture: For perfectly cooked rice, ensure the water is fully absorbed and the grains are tender but not mushy. Adjust the cooking time accordingly if needed.
Customization: Add your own twist to this recipe by incorporating additional spices, vegetables, or herbs to suit your taste preferences. You can also swap out the raisins for dried cranberries or apricots for a different flavor profile.
Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

This Smoked Trout Pilaff recipe is a delightful fusion of flavors and textures, perfect for elevating your weeknight dinner routine or impressing guests at your next gathering. Enjoy the rich and aromatic experience of this dish, and savor each bite of tender rice, succulent trout, and fragrant spices!