El ahumado casero de trucha evoca las tecnicas de conservacion de los rios del norte de Espana, especialmente Leon y Asturias. Aunque tradicionalmente se ahumaba en toneles de madera, la version casera con virutas reproduce sabores artesanales. Es un plato que transforma la trucha de rio en delicatessen.
Mediterranean
Homemade smoked trout in the oven
Homemade smoked trout baked with apple shavings, black tea and dill.
- Spain
- Main course
- Light
- High protein
- Low fat
- medium-high
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 290 kcal
- Protein 32 g
- Fiber 0.5 g
- Carbohydrates 8 g
- Fat 14 g
- Sodium 720 mg
Story behind the dish
Preparation
Homemade smoked trout in the oven is a Spanish preparation with high difficulty. Reserve about 75 minutes in total (30 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 whole trout of 400 g, cleaned.
- Have ready: 3 tablespoons of brown sugar.
- Have ready: 3 tablespoons of coarse salt.
- Have ready: 2 tablespoons of black tea leaves.
- Have ready: 1 tablespoon of brown rice.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix salt
Mix salt, sugar and pepper; cover the trout and cure in the refrigerator for 20 minutes; rinse and dry. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Prepare homemade smoking chamber: tray with shavings
Prepare a homemade smoking chamber: tray with shavings, rice and tea covered with perforated aluminum foil.
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Place rack on tray
Place a rack on the tray, arrange the trout with lemon and dill on top.
-
Close hermetically with large aluminum foil forming a tent…
Close hermetically with large aluminum foil forming a bell tent.
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Heat over medium heat until smoke rises; smoke 25-30 minutes…
Heat over medium heat until smoke rises; smoke 25-30 minutes without uncovering.
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Let rest 10 minutes
Let it rest for 10 minutes, fillet and serve with croutons and olive oil. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with smoked salmon following the same method.
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