Recipe detail

Other Jerusalem Artichoke soup with smoked trout and saffron potatoes

25. 11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Other

Cuisine: Czech

Program steps

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Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 50 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
onion 100 g
jerusalem artichokes 400 g
potatoes 150 g
butter 100 g
chicken stock 1.2 kg
double cream 300 ml
trout, filleted 1600 g
salt 1 g
ground black pepper 1 pcs
thyme 1 g
saffron, scar 1 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 496.2 kJ
Carbohydrate 13.8 g
Fat 31.7 g
Protein 40.4 g
Water 0 g


1. Fillet and debone fish. Salt lightly
2. Set the oven on hot air at 50°C
3. Place the trout fillets in a GN and cover tightly
in cling film. Perforate holes in the cling film
and smoke with hay using a smoking gun
4. Remove the cling film and bake for 10 minutes
5. Boil the potatoes in 200ml of the chicken stock
and the saffron
6. Sauté the sliced onions in 70g of the butter. Add
the cleaned and chopped Jerusalem artichokes and keep going for
5 minutes
7. Pour in the remaining chicken stock and cook
for 20 minutes
8. Finish with double cream, simmering for another
5 minutes
9. Purée the soup in a hot mixer and finish with
the remaining 30g of butter
10. Strain through a fine sieve
11. Flake the smoked fish into a soup bowl, top with
your saffron-flavoured potatoes and pour the hot
soup over
12. Serve with bread on the side

Recommended accessories

Enameled GN container