Ingredients

Method

For the lemon aïoli
• 1 free-range egg yolk
• 1 t Dijon mustard
• 1 lemon, zested and juiced
• ¾ cup canola oil
• salt, to taste
• 3 T canola oil
• 4 large potatoes, peeled into chips and cut
• 100 g rice
• 50 g loose-leaf rooibos tea 50 g
• 400 g Woolworths rainbow trout
• salt, to taste

Method

Ingredients

1. The aïoli can be made in a blender or by hand. Combine the egg yolk, mustard, lemon zest and juice in a medium-sized bowl or blending jug, then mix until foamy. Gradually add the canola oil and blend until thick. Season and chill until ready to use.

2. Heat the canola oil in a medium-sized saucepan.

3. Toss the chips well in the hot oil and arrange on a wire rack that can be placed on the braai. Cook over medium coals for 5–10 minutes on each side and season while still hot. Alternatively, cook them in a wok, directly on the coals.

4. To braai the trout, place the rice and tea leaves in a deep cast-iron tray. Place the trout on a grid, skin side down, in the tray, cover with foil and smoke for 20 minutes directly on the coals.

5. Serve with the fries and aïoli.

Find more braai recipes here.