Recipe detail

Other Smoked trout with Lovage cream

27. 2. 2024

Author: Jakub Svoboda

Company: Retigo

Food category: Other

Cuisine: Czech

Program steps

  • Preheating:
  • 99 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 00:07 hh:mm
probe icon 99 °C
ventilator icon 80 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:45 hh:mm
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

vložte udírnu - kouř 2

3
Hot air
0 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 120 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 5

Name Value Unit
chicken eggs 5 pcs
potatoes 0.5 kg
lovage 50 g
coarse salt 1 kg
red wine vinegar 100 ml
olive oil 100 ml
honey 50 g
trout, filleted 250 g
Butter 100 g
milk 3.5% 150 ml
double cream 33% 150 ml
salt 10 g
Salad mix 100 g

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 804.3 kJ
Carbohydrate 27.5 g
Fat 21.3 g
Protein 12 g
Water 0 g

Directions

Boil the eggs on the Soft-boiled eggs program or according to step 1 in a perforated GN and cool in ice water.

Pour coarse salt on a full GN and spread the potatoes in their skins on it and bake until soft. Cut the potatoes while they are still hot and scoop them into a bowl with a spoon. Heat the milk, cream and butter. Beat the potatoes, add salt and gradually add the mixture of milk, cream and butter until a silky mashed potato is formed.

We blitz Lovage with water and strain it so that we only have Lovage water without bits of Libeček.

We smoke the trout on the Smoking program - Fish 150g or according to step 3 of this recipe.

Prepare a dressing from olive oil, wine vinegar and honey.

Heat the mashed potatoes in a saucepan and season with Lovage water. Boil water in the second saucepan. Peel the eggs and separate the whites from the yolks. Place the yolks in a bowl of cold water. Place the yolk in hot water before serving. Remove the skin from the smoked trout, cut it into small pieces and heat it up in a warm convection oven.

Put the warm Lovage cream on the bottom of a bowl or a deep plate and make a hole in it with a spoon. Place the heated yolk in the well (it should remain liquid after cutting). Spray the yolks lightly with the dressing. Put the salad mixture seasoned with dressing on the yolk and spread 3 pieces of smoked trout around it and serve immediately.

Recommended accessories

Vision Smoker

Vision Smoker

GN container Stainless steel perforated

GN container Stainless steel perforated

GN container Stainless steel full

GN container Stainless steel full