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Anne Cori will be on Show Me St. Louis (KSDK, Channel 5) today (Monday, November 10, 2008) at 3:15 pm. Tune in to watch her demonstrate this recipe:

Smoked Trout and Smoked Shrimp with Peach Sauce

  • 1 trout, boned
  • 1 pound large shrimp, shell on
  • Salt and pepper
  • 4 cups fresh arugula

In the bottom of a stovetop smoker, place a tablespoon of the smoking dust (such as apple wood dust). Place the trout and shrimp on the rack on the drip tray on top of the dust. Season the trout with salt and pepper. Cover. Turn the heat on high until wisps of smoke appear. Turn the heat down to low (the smoker temperature should be about 150 degrees). Smoke the fish until they reach an internal temperature of 120 degrees (use a probe thermometer), about 3 minutes. Remove the lid to stop the cooking. Peel the shrimp. Serve with peach sauce on top of a bed of arugula.

For the sauce:

  • ΒΌ cup peach jam, pureed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon wine vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon salt

Mix all of the ingredients together. Serve with smoked fish.