BineVolcic
Essential Ingredients
Fish & Garnish
Equipment
Glowen Raptor 2 Multi-Fuel Pizza Oven
Door for Glowen Raptor 2
Firebox for Glowen Raptor 2
Cutting and Serving Board
Baking Gloves
Step by Step Instructions
1
Smoking the Trout
- Gently smoke the trout using warm smoke at around 120°C.
- Check that the oven is holding this temperature and adjust if needed.
- Place the trout in a cold skillet and put it into the oven.
- Allow it to smoke slowly until the core temperature reaches 45°C.
- This process will take approximately 1 hour.
2
Preparing the Potato Salad
- While the trout is smoking, boil the potatoes in salted water with the skin on until tender.
- The cooking time will depend on the size of the potatoes.
- Once cooked, allow them to cool, then peel and cut them into small dice.
- Finely chop the chives and mix them into the sour cream.
- Season with salt and black pepper.
- Add the diced potatoes and mix until evenly combined.
3
Finishing the Trout
- Once the trout reaches a core temperature of 45°C, remove it from the oven.
- Use a kitchen thermometer to accurately check the temperature.
4
Serving
- Place the potato salad into a serving bowl.
- Carefully cut the trout along the back, remove the skin, and gently separate the meat from the bones.
- The fish should be very soft and juicy.
- Place the trout on top of the potato salad.
- In a separate bowl, combine the wild herbs and season with salt, pepper, apple cider vinegar, and roasted pumpkin seed oil.
- Finish the dish with the wild herb salad and a final drizzle of pumpkin seed oil.
