German Geraucherte Forelle Nach Art Des Hauses Smoked Trout Recipes
GERMAN GERAUCHERTE FORELLE NACH ART DES HAUSES (SMOKED TROUT)
From the Hotel zur Alten Thorschenke in Cochem. Now that household-size smokers are available, this recipe is worth trying. The result is a very tasty smoked trout. No smoking time or method of smoking is given as instruction for the use of the individual smoker should be followed.
Provided by Olha7397
Categories Trout
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).
- Mix the parsley and watercress and place it inside the trout.
- To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.
- Traditionally the smoked trout is served with boiled parsley or dill potatoes and a salad made from sliced apples with a cream and horse-radish dressing.
- German Traditional Cooking by Tony Schmaeling.
Nutrition Facts : Calories 131.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 45.8, Sodium 3660.3, Carbohydrate 4, Fiber 0.3, Sugar 1.6, Protein 16.8
SMOKED TROUT
Steps:
- In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.
- Prepare a hot smoker.
- Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.
- Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.
- Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.
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