Ingredients
Fish:
- 4 fresh trout fillets, with skin on
- 100 g wood chips for smoking
- 1 ts juniper berries
- 1 twig rosemary
- sea salt
Carpaccio:
- 500 g raw beetroot
- 100 ml vegetable broth
- 2 tbs olive oil
- 3 tbs balsamic vinegar
- 2 ts brown sugar
- 1/2 ts coarsely ground pepper or AMC Pepper Trio
- 1/2 ts coarse sea salt
- 50 g salted nut mixture, chopped
Sauce:
- 50 g crème fraîche
- 1 tbs hot mustard
- 1 tbs apricot jam
- 30 ml milk
- 1 ts Fresh tarragon, chopped
- sea salt
Preparation
1. Cut out a circle of baking paper with the help of a 24 cm lid and place in the sieve insert. Place the trout fillets on the baking paper skin side down.
2. Line the pot well with aluminum foil, put wood chips, juniper berries and rosemary sprig in and cover with the lid. Place the pot on the Navigenio and heat on level 6 up to the roasting window.
3. Place the sieve insert with the trout fillets on the pot and put the lid back on.
4. Switch the Navigenio to “A” and cook for approx. 5 minutes in the 60°C program.
5. Peel the beetroot for the carpaccio and cut into very thin slices, preferably with a mandolin (wear gloves for this). Add all ingredients from vegetable broth through sea salt to the small pot, bring to a boil and mix immediately with the beetroot. Best to leave to marinade overnight.
6. Mix all the ingredients for the sauce, including the tarragon and some sea salt, with a hand blender until frothy.
7. At the end of cooking time, remove the trout fillets from the sieve insert and carefully remove the skin. Arrange the carpaccio on flat plates, place the trout fillets on top and season with a little sea salt. Pour some sauce over the top and sprinkle with nuts to serve.
Tip
- It will take approx. half an hour to reach the ideal temperature of 60°C. This wait is necessary for the Navigenio to heat in a particularly gentle way without allowing the temperature to get too hot.
This recipe has been tested and approved by AMC.
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