Potato Pancakes with Smoked Trout in Tea

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Potato Pancakes with Smoked Trout in Tea
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
For the smoked trout
500 grams trout (ready to cook, skinless)
225 grams Rice
225 grams sugar
8 Tea bag (herbal tea or black tea)
For potato pancakes
500 grams waxy potatoes
1 egg
70 grams Pastry flour
salt
freshly ground peppers
Nutmeg
40 grams clarified butter
For the sour cream
150 grams Sour cream
2 tablespoons Whipped cream (at least 30% fat content)
1 tablespoon lemon juice
For the garnish
1 bunch Arugula (30 grams)
How healthy are the main ingredients?
troutpotatosugarSour creamArugulaWhipped cream

Preparation steps

1.

For the smoked trout: Rinse fish and pat dry. Line a wok with aluminum foil and heat. Add rice and sugar. Tear the tea bag and add. Mix together well and heat, allowing smoke to rise up. Cover with aluminum foil, place fish on top and seal the wok. Let smoke for 20-25 minutes.

For the potato pancakes: Peel, rinse and coarsely grate potatoes. Mix with egg and flour and season with salt, pepper and nutmeg.

2.

Heat clarified butter in a pan and using a tablespoon, place small heaps into the pan. Flatten slightly and fry until golden brown on both sides. Drain and remove to paper towels.

For the sour cream: Mix sour cream with cream and season with salt, pepper and lemon juice.

For the garnish: Rinse arugula and spin dry.

Place 3 potato pancakes on a wooden plank. Top with some smoked trout and a dollop of sour cream and serve garnished with arugula. Serve immediately.