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smoked trout, cold béarnaise with tomato, orzo with sun-dried tomatoes and parsley oil dressing

Salted

Interesting recipe with the fish that is smoked during the recipe.

Ingredients

Recipe for 4 persons

Smoked trout

3 Dash
Salmon trout fillet
1 Bag(s)
Wood chips for smoking

Bearnaise sauce

4 Unit(s)
French shallot
100 Ml
White balsamic vinegar
2 Sprig(s)
Tarragon
1 Ml
Tomato paste
1 Unit(s)
Egg yolk
1 Tsp
Dijon mustard
425 Ml
Peanut oil

Orzo

450 Ml
Orzo
12 Unit(s)
Sundried tomatoes
0.50 Tbsp
Balsamique caramel

Dressing

0.50 Bunch(es)
Parsley
700 Ml
Olive oil
1 Tbsp
Dijon mustard

Garnish

3 Sprig(s)
Parsley
  • Vegetable oil
  • Salt and pepper
 Smoked trout, cold béarnaise with tomato, orzo with sun-dried tomatoes and parsley oil dressing

Preparation time: 30 min

Preheat your Oven at 375 °F

  • Prep

    Wash the parsely, let it dry and mix in a blender with olive oil.

    Prepare your smoking tray (grill, wood, aluminium foil and torch).

    Cisel the sun dried tomatoes.

  • Trout

    Place the trout filets on the grill (skin side), light the wood on fire, let it burn and close the foil when the fire is out.

    Smoke for 10 minutes.

    Bake in the oven for 5 minutes.

  • Bernaise sauce

    In a pot, let reduce the vinegar with shallots, half of the pepper and the tarragon. Once the mix is like a compote, remove from heat and let cool down.

    Make a mayonnaise: mix the yolk with the mustard and leave aside for 5 minutes. Slowly add the oil while whisking non stop.

    Add the Bearnaise reduction and the tomato paste.

    Season to taste.

  • Orzo

    In a pot of boiling water, cook the orzo for 10 minutes.

    Drain, rince with cold water and drain again.

    Add the chopped sun dried tomatoes.

    Season with the parsley dressing and the balsamic vinegar caramel.

  • Dressing

    Mix the mustard with the parsley oil. Season to taste.
    Add to the orzo salad.

  • Plating

    In your plate, put your orzo salad, then a pice of smoked trout.
    Decorate with dots of Bearnaise mayonnaise.

    Garnish with parsley leaves or young sprouts.

« Make your recipes while having fun with friends or colleagues. »

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