Pickled Trout Loin Recipe
- - For 2 persons:
- 4 trout loins
- 100 ml trout broth
- 2 potatoes
- 1 leek
- 2 cloves of garlic
- 50 g spinach
- 2 shallots
- 3 tablespoons of cream
- 2 tablespoons vinegar
- olive oil
- 1 tablespoon paprika
- chopped parsley
For the marinade, chop the garlic cloves and brown them in a pan With a splash of oil. Add a tablespoon of paprika. Pour two tablespoons of vinegar and the trout broth. Pepper and add some chopped parsley. Let cook 15 minutes and reserve.
With a brush, paint the base of the baking dish with oil and daub the trout on them round and round. Pour the marinade into the dish and bake at 180 ° C for 5 minutes. Reservation.
For the spinach sauce, chop the shallots and sauté in a saucepan with a splash of oil. Add the spinach and pour the cream. Season, let cook until the sauce reduces. Reservation.
Peel and cut the potatoes into thick slices, season and cook 20 minutes in a saucepan covered with water. Reservation.
For the garnish, cut the white part of the leek in julienne along with some chopped parsley branches and fry in a pan with a drizzle of oil.
Place the trout loin, the leek, on top of each potato slice and the fried parsley. Dip with spinach sauce.
The demand for freshness is the first step when buying trout. Bright and slippery skin and fresh and light smell are two essential characteristics.