A large hermetically sealed jar with pieces of oceanic trout is served on the table. The can is filled with Apple smoke. When you open the smoke spreads around the table, arousing the appetite and creating an unusual aura. You can serve this dish with potato salad, cream sauce decorated with red caviar and shrimp.
The extraordinary harmony of products combined with a pleasant smoke from the smoke generator can be perfectly complemented by low-temperature technology. Prepared trout with the technology of sous-vide (sous vide) will have a magnificent texture and a natural rich taste.
**Ingredients for trout:**
600 trout
30 mix labrax
(2 parts sugar / 1.5 parts salt)
10 chopped dill
white pepper
for smoke it is better to use
professional Smoking guns.
**for mustard sauce:**
100 grains of mustard
100 grape seed oil
50 wine red vinegar
60 sugar syrup
5 mustard powder
5 turmeric powder
salt, white pepper
**for potato salad:**
500 young potatoes
100 sour cream
100 cream
50 shallots
5 spring onions
50 dill
25 cord
5 lemon zest
salt, white pepper
100 shrimp (21/25)
red caviar
micro green
**Technology:**
salmon preparation
Sprinkle 1 fillet of trout with a mixture of globrix, dill and white pepper.
2 Place in a vacuum bag and cook su vid technology at 43C for 20min.
3 after cooking, cool the fish in ice water.
**mustard sauce**
1 Soak mustard seeds in water leaving overnight at room temperature.
2 Grind the soaked grains with the addition of sugar syrup and vinegar into a homogeneous mixture.
3 Pour the oil in a thin stream whipping the sauce (if the emulsion is thick, add a little water).
4 after emulsification, add turmeric. Stir the mixture.
5 Season with salt and pepper.
6 it is Advisable to let the sauce infuse for a few days before use.
**potato salad**
1 Boil the potatoes in the skin with salt, dill cuttings and a small amount of butter.
2 Chill the potatoes.
3 chop shallots, shnits, green onions and dill into small pieces.
4 Mix the chopped herbs and onions with sour cream and cream, salt and pepper.
5 Mash the potatoes with a fork and add the creamy-spicy mixture.
5 mix well.
**Serving:**
1 Put the salad using a ring with a diameter of 5cm and height of 3cm. On the top put the shrimp.
2 Decorate a plate with mustard sauce and red caviar.
3 Of a vacuum package, remove a few pieces of trout.
4 Place it in a container with a closing lid (can, tray).
5 using a tuxedo gun (smoking gun), or smoke generator, fill the jar with smoke and close the lid.
6 Serve trout in a jar. Open the container in front of the guest and place on a prepared plate.