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

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

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
onion 100 g
jerusalem artichokes 400 g
potatoes 150 g
butter soft 100 g
chicken stock 1.2 kg
double cream 300 ml
trout, filleted 1600 g
salt 1 g
freshly ground black pepper, ground 1 pcs
thyme 1 g
saffron, scar 1 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 496.2 kJ
Carbohydrate 13.8 g
Fat 31.7 g
Protein 40.4 g
Water 0 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 sliced onions in 70g of the butter. Add the cleaned and chopped 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

Enameled GN container