Beet Soup with Smoked Trout From the Steamer

For the beet soup, wash beet, place in a perforated cooking container and cook until soft (at 100°C for 50 minutes or at 120°C for 25 minutes).

Meanwhile, peel and chop onion. Place thyme sprigs, bay leaves and cloves in a disposable tea filter and tie shut.

Allow beets to cool briefly, skin and coarsely dice. Place in an unperforated steamer basket with onion, spice bag, stock and cream, salt and cook (at 100°C for 20 minutes).

Pluck and chop dill tips, mix with sour cream and add salt. Place smoked trout in a perforated steamer basket and heat (at 95°C for 2 minutes).

Remove beet soup from steamer, remove spices, puree soup and season to taste. Divide the smoked trout into pieces and arrange on top with the dillobers.

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