Smoked Trout Fillet with Wild Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 18.3 μg | (92 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 402 μg | (670 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 1,777 mg | (44 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the sauce
- 1 shallot
- 200 grams Yogurt (0.1% fat)
- 100 grams Crème fraiche
- 3 Tbsps Mayonnaise
- 1 splash lemon juice
- 2 Tbsps butter
- For the fish
- 2 trout (ready to cook, about 400 g)
- 50 grams salt
- 2 bay leaves
- 1 tsp peppercorns
- ½ tsp Juniper berries
- Wood chip (beech)
- also
- 600 grams waxy potatoes
- For the spinach
- 400 grams fresh Spinach
- 150 grams Wild garlic leaf
- 1 shallot
- 1 Tbsp butter
- 2 Tbsps olive oil
- freshly ground peppers
- cayenne pepper
- Nutmeg (freshly grated)
- 2 tsps lemon juice
Preparation steps
For the fish, rinse fish and pat dry. Mix 1.5 liters (approximately 6 cups) water, salt and spices and pour over fish and cover and refrigerate overnight.
Remove fish from brine and pat dry.
Preheat kettle grill or smoker. Soak wood chips for about 30 minutes in water, drain and place wood chips on a piece of aluminum foil. Fold aluminum foil over wood chips into a packet and poke several holes in foil with a knife and place on hot embers. When wood chips begin to smoke, place fish on oiled grill rack and close lid. Smoke fish at about 85°C (approximately 185°F) for 30-45 minutes.
Scrub potatoes, rinse and drain and peel and cook in boiling, salted water for 25-30 minutes until tender but not falling apart.
For the spinach, rinse and drain vegetables and pat dry. Peel shallot and chop finely. In a saucepan, heat butter and olive oil and sauté shallot until translucent and add spinach and half of wild garlic and cook over medium heat for about 4 minutes. Season with salt, pepper, cayenne pepper, nutmeg and lemon juice.
For the sauce, finely chop remaining wild garlic. Peel shallot and dice finely. Mix yogurt, crème fraîche and mayonnaise and stir in wild garlic and shallot and season with salt, pepper and a dash of lemon juice.
Remove grilled fish from heat and allow to cool. Trim fish and remove skin and carefully cut into pieces. Drain potatoes and let cool slightly and briefly toss potatoes and butter.
To serve, arrange fish and vegetables on plates and garnish with sauce, herbs and wild garlic.
