Rainbow Trout baked in salt dressing (flambe) with tartar made of porcini and pine buds recipe
 
 
Recipe type: Seafood
Cuisine: European Cuisine
Serves: 1
Ingredients
  • Trout - 1100 g
  • Rock-salt - 500 g
  • Sea salt - 500 g
  • Chicken egg (white) - 150 g
  • Olive oil - 20 g
  • Spices - 10 g
For Tartar
  • Porcini fresh-frozen - 40 g
  • Onion - 25 g
  • Microgreen - 3 g
  • Pine buds - 5 g
  • Oil - 5 g
  • Butter - 5 g
  • Hollandaise sauce u/f - 20 g
  • Balsamic reduction - 3 g
  • Beet - 30 g
  • Dill - 2 g
  • Lemon - 15 g
  • Soy-bean sauce - 5 g
  • Spirit - 50 g
Instructions
  1. Clean the trout, remove the lungs and insides.
  2. Stuff the belly with thyme branches.
  3. Whip yolks, add salt, spices, mix salt mixture.
  4. Put half of the salt dressing on a pan fitting the size of the fish.
  5. Put the fish with peel on salt and cover with remaining salt, close tight.
  6. Bake in oven for 40 minutes and temperature of 347°F.
  7. Flambé the fish with spirit or cognac.
  8. Remove salt cover and put the filet on the plate with tartar.
Recipe by Food'n'chef at https://old.foodnchef.com/forel-raduzhnaya-zapechennaya-v-solevoj-shube-flambe-s-tartarom-iz-belyx-gribov-i-sosnovyx-pochek/