Lingotto del Mergozzo: A Smoky Delight for Your Palate
Category: Appetizers
Servings: 4
The Lingotto del Mergozzo is a beautiful, aromatic, and elegant appetizer inspired by the fresh flavors of trout and a rich smoky essence. With its complex mix of sweet, savory, and floral notes, it’s perfect for impressing your guests at your next dinner or special gathering. The recipe involves a unique combination of marinades, smoking techniques, and delicate garnishing to create a dish that’s as pleasing to the eyes as it is to the palate. Here’s how to make it!
Ingredients
| Ingredient | Quantity |
|---|---|
| Trout (salmonata) | 700g |
| Sugar | 80g |
| Beechwood sawdust | 200g |
| Coarse sea salt | 120g |
| Bay leaves | 3 |
| Sage | 1 sprig |
| Rosemary | 2 sprigs |
| Garlic cloves | 3 |
| Edible flowers | As needed |
| Raspberry vinegar | 50g |
| Sugar (for gelatin) | 30g |
| Agar agar | 5g |
| White bread (Pancarrè) | 50g |
| Balsamic vinegar | 70g |
| Vegetable charcoal | 2g |
Instructions
Step 1: Marinating the Trout
Begin by preparing the trout fillet for the marinade. In a mixing bowl, combine the sugar and coarse sea salt. Mix well to ensure the salt and sugar are evenly distributed. Once mixed, cover the bowl with plastic wrap and refrigerate for about 6 hours to allow the trout to marinate and absorb the flavors.
Step 2: Preparing the Black Bread Powder (Optional Decoration)
While the trout marinates, you can prepare the black bread powder to be used as a decorative element for your dish. This step is optional but highly recommended for adding a unique touch to your dish. For this, proceed to the section at the end of the recipe for the full details on how to prepare it.
Step 3: Smoking the Trout
After 6 hours of marinating, rinse the trout under cold water to remove excess salt and sugar. Next, transfer the fillet to a roasting rack. In a baking tray, spread the beechwood sawdust and add rosemary, bay leaves, broken sage sprig, and crushed garlic cloves. Mix everything together by hand to distribute the herbs and garlic evenly. Use a kitchen torch to lightly burn the herbs and sawdust, creating smoke (be sure to have a fire extinguisher nearby just in case!). After igniting the mixture, gently shake the tray with tongs to maintain the burning process.
Once the smoke is sufficiently created, place the tray at the bottom of the oven and position the trout fillet on a higher rack. With the oven off, let the fish smoke for approximately 2 hours, absorbing the delicate smoky flavor from the wood and herbs.
Step 4: Preparing the Trout Fillet
After smoking, remove the trout from the oven and let it cool slightly. Trim the fillet to remove any excess skin. Cut the fillet into precise rectangular portions, making sure the pieces are clean and even. Wrap each piece of trout tightly in plastic wrap, rolling them as you go to form a neat shape. Once wrapped, chill the trout in the refrigerator for about an hour.
Step 5: Preparing the Raspberry Gelatin
While the trout is chilling, start preparing the raspberry vinegar gelatin. In a saucepan, heat the raspberry vinegar over medium heat. In a separate bowl, combine the sugar and agar agar powder, mixing them together. Slowly add the mixture into the hot vinegar while stirring continuously to dissolve the agar agar. Let the mixture come to a brief boil, then reduce the heat and continue stirring until fully dissolved.
Pour the hot vinegar mixture into a small tray or mold and allow it to cool and set, forming a smooth, jelly-like texture.
Step 6: Assembling the Dish
Once the trout is chilled and the gelatin is set, remove the trout from the plastic wrap. Place the pieces of trout neatly on a plate or serving dish. To enhance the presentation, place four drops of the raspberry gelatin over the trout. These will not only add flavor but will also provide a beautiful, shiny finish to the dish.
Garnish the dish with a sprinkle of edible flowers, adding both color and a delicate floral fragrance. The combination of the smoky trout, raspberry vinegar gelatin, and the floral garnishing creates a visually stunning and mouthwatering appetizer.
Step 7: Preparing the Black Bread Powder
For the black bread powder, begin by pouring balsamic vinegar into a bowl. Add the vegetable charcoal powder and stir gently with a spoon to dissolve the charcoal in the vinegar. Crumble the white bread (Pancarrè) into small pieces and mix it into the vinegar-charcoal mixture. Allow the bread to absorb the liquid until it becomes dry and slightly crisp.
Spread the mixture onto a baking tray lined with parchment paper and use a spoon to flatten it out. Bake at a low temperature until the bread is completely dry and crunchy. Once done, remove it from the oven and let it cool.
You can now crumble this dried bread mixture into small powder-like pieces. The black bread powder will serve as a flavorful and visually appealing decoration for the Lingotto del Mergozzo, giving the dish an extra layer of complexity.
Serving Suggestions
The Lingotto del Mergozzo is best served as an appetizer at the start of a meal, particularly for special occasions or elegant dinners. It pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Chardonnay, which will complement the smokiness of the trout and the tang of the raspberry vinegar gelatin.
To further elevate the experience, serve it with a side of freshly toasted bread or a delicate green salad to balance the richness of the trout and the smokiness of the preparation. Enjoy this exquisite dish with friends and family, and revel in its luxurious yet rustic charm!
Notes
- For a slightly different twist, you can experiment with different types of wood for smoking the fish, such as oak or hickory, to adjust the intensity of the smoky flavor.
- The black bread powder and gelatin are optional but recommended for their visual appeal and additional flavor layers. However, if you prefer a simpler presentation, the trout alone is delicious on its own.
- The preparation of the trout requires some advanced techniques like smoking and wrapping, but with careful attention, anyone can recreate this dish at home. Just be patient, and you will be rewarded with a fantastic, show-stopping appetizer.
Whether for a special celebration or a dinner party, Lingotto del Mergozzo is sure to impress with its artful combination of flavors and textures. Its complexity may seem daunting, but with the right preparation, it is truly a dish that will elevate your culinary repertoire to new heights.
