Preparation time: 30 minutes + 4 hours – Cooking time: 3h30 – Serves: 4
Ingredients:
4 trout fillets
1.5 kg spinach
White sugar
30 cl crème fraîche
150 g grated Gruyère cheese
Salt, pepper
Method:
1. Mix 45 g salt, 25 g pepper, and 45 g sugar.
2. Spread this mixture over the trout fillets in a dish.
3. Let everything rest in the fridge for about 4 hours.
4. Place the fillets in your Kokko and cold smoke for 3h30.
5. Meanwhile, prepare your spinach gratin.
6. Chop the spinach with a knife.
7. Melt some butter in a saucepan, add the spinach, and stir for 10 minutes.
8. Add the crème fraîche and grated Gruyère, season with salt and pepper.
9. After the trout fillets are cooked, place your baking dish with the spinach in your Kokko for a Grill cook for 15 minutes.
