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Trout with goat cheese – 52 Times
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Trout with goat cheese

Ingredients

FOR THE TROUT
  • 320g trout fillet
  • 40g salt
  • 400ml water
  • Cleft cabbage

 

FOR THE GOAT CHEESE
  • 80g goat cheese
  • 10ml lemon juice

 

FOR THE EGG CREAM
  • 6 egg yolks
  • A pinch of salt

 

FOR THE HERB SAUCE
  • 50g parsley
  • 50g dill
  • 100ml oil
  • A pinch of salt

 

Servings:4Level: easy

1. Prepare the trout. Clean the fillet and soak in a bowl with water and salt. Allow to brine for 20 minutes. Lay the brined trout on cling film and roll it. Then soak it in a water bath at 42 °C for 5 minutes. Place the trout on a wooden plate and smoke it on the ceramic barbecue “Big Green Egg” at 75 °C temperature for 5-6 minutes.

2. Make the goat cheese balls. Mix the soft cheese together with lemon juice and with your hands form small balls from the mixture.  

3. Place the egg yolks in a bowl on a steam bath. Add the salt and stir it until the yolks thicken to a smooth jelly-like consistency. Don’t overheat as eggs will cook!

4. Make the herb sauce. In a blender add the washed parsley, dill, oil and salt. Blend it until smooth.  

5. Pour some of the herb sauce onto the plate, add the egg cream, goat cheese balls and smoked trout. Decorate with Cleft cabbage leaves.

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Trout with goat cheese