Stephanie Moon’s Hot Oak Smoked Kilnsey Trout, Cream Tea Pea Puree & Daleside Scraps

The Fish course from Stephanie’s Great British Menu, Hot Oak Smoked Kilnsey Trout with Golden Tea Cream & Pea Puree and Daleside Scraps.

Hot Oak Smoked Kilnsey Trout Great British Menu

Hot Oak Smoked Kilnsey Trout


  • 4 x 80g pieces of Kilnsey Trout skin and bone removed
  • 2 tablespoons of oak chippings
  • salt
  • Yorkshire Rapeseed Oil
  • Desktop smoker


  1. Gently rub the trout with Yorkshire rapeseed oil
  2. Heat the oak chippings up and once they begin to smoke place the raw trout onto the wire rack and cover tightly
  3. Place the trout over a hot stove to cook fast, leaving the centre just cooked
  4. Remove the lid and the trout and season the fish with salt
  5. For the smoke effect inside the cloche: you will need a mini smoke machine and mini oak chippings, heat the chippings then light them and pump the smoke into the cloche for service.

Hot Oak Smoked Kilnsey Trout 2

Golden Tea Cream & Pea Puree

Golden Tea Cream & Pea Puree GBM

The inspiration for this dish came from the company “The Girl with the Golden Cup” This tea company was set up by a lady in Sheffield and the teas are very memorable and flavoursome.  The tea I am using contains white and green teas, dark botaniclas and edible gold.  This is used to infuse the cream and milk in the tea cream.  Stephanie Moon


  • 350ml milk
  • 300ml cream
  • 40g caster sugar
  • 1.5 gelatine leaves
  • 2 level teaspoons Agar Agar
  • 2 heaped teaspoons of “Girl with the Golden Cup” tea
  • 200g fresh peas
  • 60g butter
  • ½ lemon
  • fresh mint
  • 6 gold leaves


Pea Puree

  1. Take 200g fresh peas and blanch in boiling water
  2. remove from the heat & blend with fresh mint in a thermomix (a belnder will also work) until fine
  3. add the butter, salt and pepper and a squeeze of lemon
  4. check that the puree is very smooth and pipe into a shot glass

Golden Tea Cream

  1. place the milk, cream, tea and caster sugar in the pan and bring to the boil
  2. place the gelatine in a separate bowl with cold water to soak
  3. leave to infuse and once the gelatine is soft, squeeze out the gelatine and add to the hot milk mixture with the two teaspoons of Agar AGar
  4. the Golden Tea Cream only wnats to be warm, not too hot
  5. once warm and ready for service, place the golden tea cream on top of the pea puree and place a tiny fleck of gold leave on the top and serve

Daleside Scraps

Daleside Scraps GBM

Daleside is a Brewery in Harrogate that brews amazing beers not least the Daleside Blonde, a smooth creamy blonde largered ale fermeneted at a warm temperature to give it a clean crisp light flavour. Stephanie Moon


  • 150g self raising flour
  • 2g rice cones
  • small pinch of bicarbonate of soda
  • salt
  • ½ bottle Daleside Blonde Ale
  • 300g treated beef dripping (Yorkshire style)
  • 300g Wharfe Valley rapeseed oil


  1. mix the flour, rice cones and salt together with the Daelside Blonde ale and allow to rest for 20 mins
  2. just 10 mins before service add a small pinch of bicarbonate soda and 10 mins later make the scraps in the hot rapeseed oil and dripping mix
  3. whe golden in colour place on kitchen roll to drain off any excess fat
  4. season with salt
  5. place in mini greaseproof bags and tunr over/twist corners to form knots in the ends of the bag chip chop style

To bring the dish together place the smoked Kinsey Trout on the slate and pump smoke into the dome, serve a side slate of Daleside Scraps in mini chip shop paper bags.  Finally serve the Golden Tea Cream & pea puree in shot glasses on a nother slate (Stephanie used a recycled plastic slate)

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
This entry was posted in chefs, Fish, Recipes, Yorkshire, Yorkshire Dales Food and tagged , , , , , , , , . Bookmark the permalink.

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