Ingredients for 6 people:
For the smoked trout:
700 g of trout fillet
20 grams of sugar
80 gr of salt
200 g of beech sawdust
100 gr of mixed aromas (laurel, sage, rosemary, garlic)
Edible flowers to taste (for plating)
For the raspberry jelly:
50 g of raspberry vinegar
30 grams of sugar
0.5 g of agar agar
For the black vinegar bread:
50 g of sliced bread
70 g of balsamic vinegar
2 g of charcoal
Preparation:
Smoked trout: put the trout in an airtight container, sprinkle with salt and sugar and leave to marinate in the refrigerator for 6 hours. Rinse the trout in running water, dry it with paper towels and place it directly on the grill inside the oven. In a saucepan, combine sawdust and herbs and burn them. Place them inside the oven on the lowest shelf under the trout. Close the oven and leave to smoke for 2 hours.
Open the oven, remove the trout, bone it, shape it into a cylinder with the help of the cling film and let it rest in the fridge for an hour.
Raspberry Jelly: Combine all ingredients in a saucepan and bring to a boil. Spread the mixture in a pan, let it rest for an hour and then break it with a whisk. Put everything in a pastry bag and store in the refrigerator.
Bread with black vinegar: in a container, dissolve the charcoal in the vinegar, crumble the pan loaf inside and let the liquid absorb. Spread the result on a tray and let it dry for 6 hours at 60°C in a dry oven with the fan set to minimum.
Then put the mixture in a blender and reduce into grains. Store dry in an airtight jar.
Plating:
Remove the ingot from the film and place the breadcrumbs on top of the ingot with a teaspoon. Add the jelly with a piping bag on top of the bread and put 4 flower petals on top of the jelly. Place everything in the center of the plate.
Council:
Alternatively, it is possible to buy already smoked trout which shortens the time.
