Rainbow Trout, Salad & Cheese Sauce
by
Emil Bertilsson
This trout, salad, and cheese sauce recipe is a perfect blend of smoky flavors, complemented by the contrasting textures of crunchiness and airiness. It's a simple yet outstanding dish with wonderfully complex flavors.
This is a great option for serving whenever you have friends coming over. You can combine the dish with a glass of wine or any other refresher of your liking. Perfect for the summertime!
- Level
Advanced
- Cooking
3h+
- Overral
4h+
- Ready
Small Lettuce
2 headsMilk
6tbspWhite Wine Vinegar
to tasteSalt
to taste
Smoked Rainbow Trout
Rainbow Trout Fillet
1Juniper Greens
as neededCharcoal
as neededSalt
2tspWater
1l
Béchamel
Milk
500mlAll-Purpose Flour
6tbspButter
3½tbspSalt
to taste
Cheese Sauce
Grated Aged Cheese
100gWhite Wine Vinegar
1tsp
Equipment
Hand Blender
Smoker
Probe Thermometer
Whisk
Small Lettuce
2 headsMilk
6tbspWhite Wine Vinegar
to tasteSalt
to taste
Smoked Rainbow Trout
Rainbow Trout Fillet
1Juniper Greens
as neededCharcoal
as neededSalt
2tspWater
1l
Béchamel
Milk
500mlAll-Purpose Flour
6tbspButter
3½tbspSalt
to taste
Cheese Sauce
Grated Aged Cheese
100gWhite Wine Vinegar
1tsp
Equipment
Hand Blender
Smoker
Probe Thermometer
Whisk
Rainbow Trout, Salad & Cheese Sauce
Emil Bertilsson
Gently remove the bones from 1 rainbow trout fillet
Trim excess fat and bones. Slice it into 5 individual pieces
Add 1l of water and 10g of salt to a container. Whisk to dissolve
Add the trout fillets to the brine and refrigerate for 1h to lightly cure it
Prepare a smoker or a grill with charcoal and juniper greens as needed
Add the rainbow trout to the smoker over the juniper greens, skin-side down. Cover and smoke for about 2h until the internal temperature of the pieces reach 40°C
Melt 3½tbsp of butter in a saucepan over medium-low heat
Add 6tbsp of all-purpose flour and whisk until smooth
Add 500ml of milk while whisking. Let it cook for 15 minutes, mixing regularly, until it thickens
Season with salt to taste. The béchamel is ready
Add 100g of aged, grated cheese. Stir to combine and melt the cheese
Add 1tsp of white wine vinegar and stir. Remove from the heat. The cheese sauce is ready
Add 6tbsp of milk to the cheese sauce and mix with a hand blender to create foam
Transfer the rainbow trout to a cutting board and remove the skin. The smoked rainbow trout is ready
Cut 2 small heads of lettuce in half. Season them with white wine vinegar and salt to taste
Spoon enough of the cheese sauce, along with the foam, to cover the bottom surface of a soup bowl
Plate a lettuce half and 1 smoked trout fillet. The rainbow trout, salad & cheese sauce is ready
Enjoy it on a summer night with a glass of wine!