Autentyk is one of those restaurants you don’t want to share with other foodies but you know you have to because yes… it is a gourmet’s ultimate destination.
The restaurant is owned by Chef Ernest Jagodzinski one of Poland’s great chefs and stays true to its name. Autentyk, directly translated in English is Authentic and everything from the people you meet in restaurant, chef and of course ingredients used in his kitchen are truly real. Although you would not of guessed it as you sit patiently waiting for one dish after the other to stream out of the kitchen – you are in fact in Poland – in Poznan – the outer suburbs eating a meal which can easily rival a famous restaurant in culinary capital Copenhagen.
Autentyk by Chef Ernest Jagodzinski – you should visit… but if you can not – here is a tiny taste of what you are missing out on. 
As the restaurant promises, the restaurant uses ingredients from local producers like the trout from Zielenica in Poland.
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Lightly Smoked Trout
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
This vibrant dish features delicately smoked trout, complemented by a bright and zesty mango salsa. A perfect light meal for a warm evening.
Ingredients
- 2 oz (60 g) Mango fresh
- 0 oz (10 g) Mango pure
- 0 oz (5 g) Passiflora pure
- 0 oz (1 g) fresh red chili
- 0 oz (5 g) coriander roots
- 1 tbsp lemon olive oil
- 1 oz (15 g) Ponzu gel
- Ghoa cress form Koppert cress
- 2 fl oz (50 ml) yuzu juice
- 2 fl oz (50 ml) lemon juice
- 2 fl oz (60 ml) Soya sauce
- 3 fl oz (75 ml) water
- 3 fl oz (75 ml) dashi
- 3 fl oz (75 ml) rice vinegar
- 1 oz (25 g) brown sugar
- 1 pcs Thai red chili
Instructions
- Blend all ingredients together and sieve the boiled stock.
- Add 3.5g of agar agar, boil for 5 minutes, and let it cool.
- Mix in a Thermomix.
- Remove the skin from the trout and cut into portions.
- Dice the mango and chili. Finely dice the coriander roots.
- Add the mango and passionfruit puree and mix gently.
- Add lemon olive oil.
Notes
- For a smokier flavor, use trout that has been cold-smoked for a longer duration.
- To adjust the salsa’s sweetness, reduce or increase the amount of mango puree.
- Store leftover trout and salsa separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What type of wood should I use for smoking the trout?
For lightly smoked trout, fruit woods like apple or cherry are ideal as they impart a subtle flavor that complements the fish without overwhelming it.
How long should I smoke the trout to achieve the right flavor?
Smoke the trout for about 30 to 45 minutes, keeping an eye on the temperature to ensure it reaches an internal temperature of 145°F.
Can I substitute the Zielenica trout with another type of fish?
While Zielenica trout is preferred for its quality, you can substitute it with another fresh trout or salmon, but the flavor profile may vary slightly.
