At a Glance
- Prep Method: null
- Yield: 2
- Ready Time:
Recipe By: John Zehnder
Ingredients
- 8 ounces boneless, scaled trout filet (skin on)
- 1 teaspoon dry dill
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 1 tablespoon black pepper
- 1 teaspoon potato vodka
- 1 teaspoon dry juniper berries (optional)
- 2 rounds or 1 square: 4″ rounds or 4″ x 4″ square puff pastry medium to thick
- 1 large or 2 small Russet potatoes, peeled and sliced paper thin
- 2 tablespoons chive, thinly sliced
- 3 tablespoons sour cream or creme fraiche
- Salt and pepper to taste
- 2 tablespoons melted butter
- Cheese cloth to wrap fish
Preparation
1. Mix dill, salt, sugar, pepper and juniper berries.
2. Rub mix on trout, then wrap tightly with cheese cloth.
3. Place fish in rack on pan, so fish can drain in refrigerator.
4. Drizzle vodka over fish.
5. Place light weight on fish, refrigerate for 48 hours, turning fish over every 12 hours. Wipe off mixture after 48 hours.
6. Preheat oven to 350 degrees.
7. Toss sliced potatoes in butter. Season with salt and pepper.
8. Poke holes into puff pastry with a fork. Place potato slices onto puff pastry, one slightly on top of the next, until all pastry is covered evenly.
9. Bake for 30-35 minutes on greased pan until puff pastry is golden and potatoes are soft.
10. While potatoes are baking, slice trout as thinly as possible on a bias.
11. Layer trout onto tart, dividing evenly. Top with sour cream or crème fraîche and chives.
