Confit Trout with Horseradish Cream and Green Bean Salad
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.
Ingredients
- 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
Instructions
- 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.
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.