Smoked trout puree with pink sauce
4 servings
40 minutes
Smoked trout puree with pink sauce is an exquisite dish of Italian cuisine that embodies a harmony of flavors. Smoked trout whipped with butter and brandy acquires a delicate texture and rich aroma that unfolds in every bite. The pink sauce made from sweet pepper, tomato puree, and cream adds velvety softness and a hint of spiciness to the dish. This combination makes it ideal for appetizers at special events or romantic dinners. Historically, this recipe draws inspiration from Italian gastronomic traditions where seafood and sauces play a key role. The dish can be served with crispy crackers or fresh vegetables, creating a perfect blend of textures. Its refined taste, balanced components, and aesthetic presentation make this treat a true culinary masterpiece.
1
Blend the cleaned and coarsely chopped trout until it reaches a puree consistency. Melt the butter in a water bath. Add the butter and brandy to the fish mixture, season with salt and pepper, then divide into four bowls and refrigerate for an hour.
- Smoked trout: 400 g
- Butter: 80 g
- Brandy: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Finely chop the onion and pepper. Heat olive oil in a pan and sauté the vegetables over low heat for about 5 minutes until they become soft. Add tomato puree, salt, and pepper, and simmer for another 15 minutes. Let it cool slightly, transfer to a blender and blend thoroughly. Transfer the vegetable mixture to a bowl and mix with cream. When serving, place the fish puree on top of the vegetable sauce.
- Onion: 1 head
- Sweet pepper: 1 piece
- Olive oil: 2 tablespoons
- Tomato puree: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Cream 48%: 100 ml