Recipe detail

Other Jerusalem Artichoke soup with smoked trout and saffron potatoes

25.11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Other

Cuisine: Czech

Program steps

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1
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 50 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
onions, sliced 100 g
Jerusalem artichokes, cleaned and chopped 400 g
potatoes, peeled and diced 150 g
butter 100 g
chicken stock 1.2 kg
double cream 300 ml
trout, filleted 1600 g
salt 1 g
black pepper ground 1 pcs
thyme 1 g
pinch of saffron 1 g

Directions

1. Fillet and debone fish. Salt lightly 2. Set the oven on hot air at 50°C 3. Place the trout fillets in a GN and cover tightly in cling film. Perforate holes in the cling film and smoke with hay using a smoking gun 4. Remove the cling film and bake for 10 minutes 5. Boil the potatoes in 200ml of the chicken stock and the saffron 6. Sauté the onions in 70g of the butter. Add the Jerusalem artichokes and keep going for 5 minutes 7. Pour in the remaining chicken stock and cook for 20 minutes 8. Finish with double cream, simmering for another 5 minutes 9. Purée the soup in a hot mixer and finish with the remaining 30g of butter 10. Strain through a fine sieve 11. Flake the smoked fish into a soup bowl, top with your saffron-flavoured potatoes and pour the hot soup over 12. Serve with bread on the side

Recommended accessories

Enameled GN container