Smoked Trout In Tea

• 2 tablespoons whiskey or water
• 1 tablespoon brown sugar
• 1 salmon large, colored trout, approx. 1 kg., opened and de-boned, or 1 salmon fillet, 1 kg.
• 1 teaspoon sugar
• 3 teaspoons earl grey tea

1. Mix the whiskey with the brown sugar and brush the inside of the fish.
2. Leave to rest for 10 minutes to allow the flavor to infuse.
3. Cut 2 large pieces of aluminum foil, big enough to cover the wok and have 3 centimeters of overlap.
4. Spread the sugar and tea on the foil.
5. Brush the rack with oil and place the fish on it with the skin facing down.
6. Fit the rack onto the wok, replace the lid and cover with the foil, ensuring a complete seal so the steam cannot escape.
7. Heat on maximum for 4-6 minutes.
8. Then reduce the heat and simmer for 12 minutes.
9. Turn of the heat and leave to rest for 15 minutes for the flavors to infuse.
10. Serve with a spicy radish and cream sauce.

whiskey, brown sugar, salmon, sugar, earl grey tea

Taken from www.yummly.com/recipe/Smoked-Trout-in-Tea-561521 (may not work)