Cured and Cold Smoked Trout with Potato and Apple Rosti
Smoked Trout Ingredients:
Trout fillet x1
Kosher salt x 100g
White sugar x50g
Fresh dill chopped x5g
Maple Wood chips
Smoked Trout Method:
1. Mix salt, sugar and dill together
2. Cover trout with salt mix
3. Let sit in fridge for 24hrs
4. Rinse off salt and pat dry
5. Make a pouch for maple wood chips and place in corner of a hotel pan
6. Place trout in hotel pan not touching wood chips
7. Light chips on fire then blow out creating ambers and smoke
8. Cover hotel pan and let sit for 10min
9. Remove smoked trout
10. Slice and place on top of rosti potatoes
Apple and Potato Rosti Ingredients:
Fuji apple x2pc
Yukon gold potatoes x2pc
Salt x8g
Melted unsalted butter x1/4c
Canola oil x1/4c
Apple and Potato Rosti Method:
1. Using a box greater shred potatoes and apples
2. Place in a towel and ring out any moisture
3. Place in bowl
4. Add salt and melted butter
5. Heat a skillet add canola oil
6. Then add potato mix
7. Cook until golden brown
Apple Crème Fraiche Ingredients:
Macintosh Apples x2pc
Cream Fresh x1/4c
Salt x2g
Apple Crème Fraiche Method:
1. Peel apples and place in small pot cover with water
2. Bring to a boil and cook until soft
3. Strain apple and place in blender
4. Blend until smooth
5. Cool puree
6. Once cooled add cream fresh and salt and whisk until smooth
Egg Yolk Gel Ingredients:
Egg yolks x6
Kosher Salt x4g
Egg Yolk Gel Method:
1. Whisk together egg and salt
2. Place in vacuum bag
3. Sous vide at 66c for 45min
4. Cool in ice bath
Ingredients:
Fresh Chives
Fresh dill
Fresh parsley
lemon x 1
olive oil
Method:
1. Pick dill and parsley
2. Dress with olive oil and lemon juice
3. Slice chives thin
All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
