Preparation time: 30 minutes + 4 hours - Cooking time: 3h30 - For: 4 people
Ingredients:
4 trout fillets
1.5 kg of spinach
White sugar
30 cl of crème fraîche
150 g of grated Gruyère cheese
Salt, pepper
Preparation:
1. Mix 45 g of salt, 25 g of pepper, and 45 g of sugar.
2. Place this mixture on the trout fillets in a dish.
3. Let everything rest for about 4 hours in the refrigerator.
4. Place the fillets in your Kokko, and perform a cold smoking for 3h30.
5. Meanwhile, prepare your spinach gratin.
6. Chop the spinach with a knife.
7. Melt butter in a saucepan, add the spinach and stir for 10 minutes.
8. Add crème fraîche and grated Gruyère cheese, salt and pepper.
9. After cooking the trout fillets, place your cooking dish containing the spinach in your Kokko, for a Grill cooking for 15 minutes.
