Preparation time: 30 minutes + 4 hours - Cooking time: 3h30 - Serves 4
Ingredients :
4 trout steaks
1.5 kg spinach
White sugar
30 cl crème fraîche
150 g grated Gruyère
Salt, pepper
Preparation:
1. Mix 45 g salt, 25 g pepper and 45 g sugar.
2. Place this mixture on the trout steaks in a dish.
3. Leave to stand for approx. 4 hours in a cool place.
4. Place the pavés in your Kokko, and cold smoke for 3h30.
5. Meanwhile, prepare your spinach gratin.
6. Chop the spinach with a knife.
7. Melt the butter in a saucepan, add the spinach and stir for 10 minutes.
8. Add crème fraîche and grated Gruyère cheese, salt and pepper.
9. Once the trout steaks are cooked, place the baking dish containing the spinach in your Kokko, and grill for 15 minutes.
