This confit trout recipe with horseradish cream and green bean salad from Vincent Dion Lavallée, executive chef at Cabane d’à Côté, is perfect for a gourmet summer picnic.
Ингредиенты
- 1 tsp sugar
- 1 tsp salt
- 1 lb (450 g) trout fillet with skin
- 3 tbsp (45 ml) olive oil
- 1 very ripe, large red heirloom tomato, about 3/4 lb (340 g)
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 ml) lemon juice
- 1/2 tsp (2.5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) hot sauce, or more to taste
- 1/4 cup (60 ml) 35% whipping cream
- 2 tsp (10 ml) lemon juice
- 1 tsp (5 ml) prepared horseradish
- 1/4 lb (115 g) green or yellow beans, trimmed
- 1/2 cup (15 g) mixed tender herbs, leaves only (such as basil, dill, mint, sorel)
- 1 green onion, thinly sliced
- 1 tbsp (15 ml) olive oil, plus more for serving
- Fleur de sel
- 1 lemon, zest finely grated
- Crackers, plain chips or toasted bread
Инструкция
- In a small bowl, combine the sugar and salt.
- Place the trout on a plate, skin-side down. Rub the surface of the fish with the sugar mixture. Cover and refrigerate for 45 minutes. Pat dry with paper towels as needed.
- With the rack in the middle position, preheat the oven to 230°F (110°C).
- In a 13 x 9-inch (33 x 13 cm) glass baking dish, spread out half of the oil. Place the fish over the oil, skin-side up. Brush the fish with the remaining oil.
- Bake for 25 minutes, depending on the thickness of the fillet, until just pink at the centre.
- Remove and compost the skin. Let the fish cool for 15 minutes.
