SMOKED TROUT AND RISOTTO OF GRAINS WITH BURNT BEETROOT ON A CREAM OF JERUSALEM ARTICHOKES

INGREDIENTS AND PREPARATION

Preparation of the fish:

Fresh trout fillet

Marinate the fillet skin side down in a pan of 1:1 salt and sugar for 40 minutes. With damp hands, remove the mixture of salt and sugar from the fish.

In a smoker oven, place a mixture of oak and cherry sawdust with some wild sage twigs. Burn the plants, then close the smoker and insert the fillet. Smoke for 12 minutes.

Remove the fillet from the smoker and cut into 80 gr portions. 

Preparation of the Jerusalem artichoke cream:

Peel 1 kg Jerusalem artichokes and place in water meanwhile. Drain and slice using an electric slicer. Place in a high-walled pan and cover with pieces of butter and cream (42%), sea salt and white pepper. Cook over a low heat until soft (about 15 to 20 minutes). Strain and reserve the cooking liquid. Blend, adding a little of the liquid. The thickness of the cream will depend on the amount of liquid added to the mixture. To finish, blend with more pieces of butter to give the right texture and shine.

Preparations for the risotto:

Soak the mixture of grains in cold water for half an hour. Cover an oven pan with salt and top with the beetroot. Cover the pan with aluminium foil and bake at 235ºC for 1½ hours.

Strain the grains and discard the water. Cook each type of grain separately in a pan of hot water with sage leaves, salt and a clove of garlic. Simmer for 12 minutes, then drain.

Chop parsley and spring onions. Chop two shallots. 

Preparation for the risotto:

In a small pan, cook the shallots with some butter until lightly browned. Add 1½ spoonfuls of each grain and stir to mix. Add a ladle of vegetable stock and bring to the boil so that the grains cook in the liquid. When the grains have absorbed the liquid, add a little lemon juice, two spoonfuls of olive oil, a teaspoonful of garlic/ginger, Atlantic sea salt and white pepper. Adjust the seasoning to taste.

Remove the pan from the heat, add chopped onion and parsley and leave to stand.

Preparation for serving:

Remove the beetroot and burn over a hot flame until black all over. Cut into thin slices using an electric slicer.

Separate the leaves of coriander and fennel/dill.

Red/green lettuce. 

TO SERVE

Brown the trout in a frying pan, skin side down, until the skin is crisp. Then bake in the oven at 230ºC for 2 to 3 minutes.

Serve some drops of the cream, then serve the risotto. Add some slices of beetroot and top with coriander and fennel/dill leaves. Serve the trout next to the risotto.