Half Smoked Trout With Onion Relish And Fingerling Potato
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut the head of the trout and separate the fillets season each fillet with the smoked salt and reserve
2
Split the potatoes in half lengthwise and cooked them covered with water and a dollop of butter
3
Cut the onions in large dice and cook them in olive oil until tender, deglaze with balsamic vinegar, do not reduce
4
Place the fillets skin down and cook for 6 to 8 minutes or until the flesh is no longer translucent