Fantasies with Guanciali di Trota

With fried leek and apple salad
Prepare a julienne of unpeeled green and red apples and arrange it on a plate. Place a trout cheek on top and garnish with a few strips of leek deep-fried in semi-hot oil.

With a chanterelle purée and a sweet-pepper tartare
Gently fry an onion with a bay leaf in a splash of oil until the onion is transparent. Add the chanterelle mushrooms and fry gently until cooked. Remove the bay leaf. Whiz the mushrooms and onion in a blender, add two tablespoons of fresh ricotta and season with salt and pepper. Wash and trim the sweet peppers, dice them and sauté in a pan over a high heat. Take off the heat while still crunchy. Arrange the sweet-pepper tartare on a plate, top with a tablespoon of chanterelle purée and finish with trout cheeks

Brochette of trout cheeks with speck and a grapefruit and pomegranate salad
Wrap trout cheeks in a very thin slice of speck. Thread the cheeks onto a brochette. Peel the grapefruit and dice it, de-seed the pomegranate. Place the diced grapefruit on a plate with a few pomegranate seeds, place the trout-cheek brochette on top. Recommended wine: Traminer Aromatico

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