INGREDIENTS
- – Butter 100 g.
- – Lime zest 2 items.
- – Avocado 2 items.
- – Quail egg 1 dozen.
- – Sal.
- – Pepper.
- – Olive oil.
- For the trout:
- – Trout 600 g.
- – Black sugar 400 g.
- – Coarse salt 200 g.
- – Black pepper 1 tbsp.
- – Contemporary Eneldo c/n.
- – Potatoes 2 items.
- – Corn starch 1 tbsp.
- – Sal C/N.
- – Clarified butter ½ cup.
GRAVLAX TRUCHÓN with rosti potatoes spectacular! Right here we go away you the entire recipe in case you need to put together it to share with the household.
PROCEDURE:
1. In a bowl, combine black sugar with coarse salt.
3. Individually, season the trout with crushed black pepper and chopped dill.
4. Place a movie on the counter, the trout and canopy with a bit of of the sugar and salt combination. Wrap in movie.
5. Place the trout in a deep dish, with weight on it and contained with a dishtowel in order that it doesn’t slip with the liquid that’s launched. Reserve for 3 days. After 3 days, take away the movie and rinse below water.
The trout could have shrunk and hardened, because it was dehydrated within the course of (it lasts 3 days within the fridge or 3 months within the freezer).
Fillet the trout.
6. To assemble, reduce skinny slices of bread, unfold with butter and season with lime zest.
7. Cowl with avocado wedges, salmon and beforehand boiled quail egg. Cowl with salt, pepper and olive.
For the potatoes:
1. Grate the potatoes and put them in ice water for half an hour. Pressure and dry properly with a lettuce dryer.
2. Switch the potatoes to a bowl and add a tablespoon of cornstarch.
3. Warmth a double or triple backside frying pan. Add clarified butter and make mounds of potato with out crushing. Season with salt and when the potato begins to melt as a result of warmth, add a bit of extra potato.
4. Cook dinner till golden on one aspect, flip and brown on the opposite.
