Smoked Trout with Beetroot and Horseradish
- Fish
- main-course
If you ever tasted a warm, juicy fish straight from the smoker, you are already a fan of the flavour. If you have not yet, you will likely become one after trying it for the first time.
Method
- Preparation time: 50 min
- 4 Portions
Preparation
Preheat the charcoal grill. Soak the wooden board in lukewarm water for 2 hours.
Tip: Wooden boards, also known as "planks", can be found at sawmills or from a carpenter. Ensure the surface is smooth to avoid splinters.
Wash or peel the beetroots thoroughly. Depending on their size, halve them or leave them whole. In a large ovenproof pan, sauté them in olive oil. Add beetroot juice and vinegar. Place the beetroots in the preheated oven and braise at 150°C fan/302 °F (170°C/338 °F conventional) for 20 minutes, basting and turning them occasionally. Test readiness with a skewer or toothpick – it should slide in easily.
Sort the berries and add them to the beetroots. Cook for an additional 5 minutes. Season lightly with salt.
Use fish tweezers to remove the bones from the trout fillets. Season the flesh side with salt and coriander. Brush the soaked board with olive oil and place the fillets skin side down on the board. Place the board with the fish directly on the glowing coals and smoke for about 5 minutes with the lid closed. Remove the board with the fish using grill tongs and let the fish rest loosely covered with baking paper or aluminium foil for 5 minutes.
Variation: Char or whitefish fillets also work well for smoking. Smaller whitefish fillets (about 100g/3.5 oz each) only need 3–4 minutes.
Divide the fillets into 4 pieces with a spoon and serve with the beetroot. Peel the horseradish and grate it over the beetroots.
Drink Recommendation: Orange Wine (Sauvignon blanc)
Tip: Smoked trout fillets keep in the fridge for about 5 days. This dish tastes best when both the fish and the beetroot are still warm, but it can also be enjoyed cold.