SMOKED TROUT WITH YOUNG SPINACH, TATAR BUCKWHEAT PORRIDGE, RED BEET AND PINE NUTS
Juicy, tasty, healthy, cold salad. Even angels would eat it ...
Trout is valued freshwater fish with high protein and low-fat content. Trout is often prepared as roasted with the so-called Trieste sauce. It is also excellent as smoked or as the main ingredient of vegetable salad, tartar buckwheat porridge which, as a result of the growing awareness of people about the importance of a healthy diet, has recently returned to our fields and thus to our plates. Finally, add fried pine nuts to a salad made of smoked trout, spinach, buckwheat porridge and beetroot.
Place the cleaned and unpeeled beetroots in a baking dish on a 1 cm thick base made of coarse salt. Cover with aluminum foil and bake at 180 ° C for about 1 to 1.5 hours, depending on the thickness of the beetroots.
Peel beetroots, cool it and cut it into even cubes.
We cook Tatar buckwheat porridge. Cook it according to the instructions on the packaging. Alternatively, the porridge can be soaked in cold water overnight and cooked until soft the next day.
We clean a smoked trout, remove skin and bones and cut into suitable slices.
Peel a pear and cut it into cubes.
Prepare the marinade. Combine all ingredients and pour over sliced pear. Leave in the cold for a few hours or overnight, or for a faster process, you can also compress with a vacuum.
Fry the pine nuts dry in a pan until golden. Wash and dry the spinach.
Grate the cheese into strips.
Serve on a plate as a prepared salad: place all the ingredients nicely on a plate and finally pour over the pear marinade.
In the past, people have always lived in harmony with nature, where they also found, collected or caught food. Fish are caught in rivers and streams, one of which is (in addition to grayling, salmon, carp catfish …) brown trout, which can be prepared in different ways. One of the traditional ways of preparation is trout rolled in buckwheat or corn flour and fried, but it can also be served smoked with buckwheat porridge. The production of porridge, called Tatarka, spread on Slovenian territory in the middle of the 19th century. Although for some time Tatar buckwheat was not in our fields, now it is grown again. The tradition of production and processing is especially preserved by the Rangus mill near Šentjernej in the Dolenjska region. Dr. Blanka Vombergar, her colleagues from educational centre Piramida Maribor and prof. dr. Ivan Kreft from the Institute of Nutrition are researching Tartar buckwheat and its use in the diet. On this topic, the publishing house Kmečki glas published their book called Buckwheat (Ajda) and it contains many various recipes about buckwheat.
As a culinary instructor for students of hospitality and tourism, she is employed at BIC Ljubljana. Together with her students through the workshops Mom, Dad I am cooking on Saturday, she also inspire the children to cook. She has won a medal for excellence in culinary at the Euroskills international competition, and she is also very successful in passing on her experiences and knowledge from competitions to students. You can also find her culinary tips in the supplement Open Kitchen of newspaper NeDelo.
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