Today we propose you a very sophisticated second course: smoked trout with Balsamic Vinegar bread! This tasty dish is in the menu in many michelin rated restaurants, it could conquer any gourmet food lover!
- 700 gr of trout fillet
- 20 Gr of sugar
- salt to taste
- 100 Gr of mixed aromas (laurel, sage, rosemary garlic)
For the raspberry jelly:
- 50 Gr of raspberry vinegar
- 30 Gr of sugar
- 0.5 Gr of agar agar
For the black vinegar bread:
- 100 Gr of bread crumbles
- 70 Gr of Tradtional Balsamic Vinegar of Modena I.G.P.
- 2 Gr of charcoal
Smoked trout: Put the trout in an airtight container, sprinkle with salt and sugar and leave to marinate in the refrigerator for 6 hours. Then rinse the trout in running water. After that, dry it with absorbent paper and place it directly on the grill inside the oven. Then place the flavorings in the oven on the lowest shelf under the trout. At this point close the oven and smoke for 2 hours.
After 2 hours open the oven, remove the trout, spin it and shape it with the help of the film until you get a cylindrical shape. At this point let it rest in the fridge for an hour.
Raspberry jelly: Combine all the ingredients in a saucepan and bring to a boil. Spread the mixture into a baking pan and let it rest for an hour and then break it with a whisk. Then put everything in a pastry bag and refrigerate.
Black vinegar bread: in a container melt the charcoal in the vinegar, add bread crumble and allow the liquid to absorb. Then spread the bread on a plate and let it dry for 6 hours at 80 ° C in a dry oven with a minimum fan.
At this point put the mixture in a blender and cut it into grains. Store dry in an airtight jar. Then remove the trout from the film and place the grained bread over the it with a spoon. At this point add the gelatin with the pastry bag over the bread and put 4 flower petals on the gelatine. Finally place everything in the center of the plate and it’s done!
Check our blog for many other tasty second courses’ recipes!