Colours of the River...Composition of Vegetables, Guanciali di Trota, Trout Eggs and Trota Chef al Naturale

Colours of the River…Composition of Vegetables, Guanciali di Trota, Trout Eggs and Trota Chef al Naturale

Ingredients

2 fillets Trota Chef al Naturale, 16 Guanciali di Trota, 4 tbsp Uova di Trota, 4 small bunches mixed young salad leaves, primula petals, 1 small potlow-fat plain yogurt, 1 tray of soy bean sprouts, 1 small bunch curly parsley, 1 small bunch watercress, 120 g crescenza cheese, groundnut oil, Maldon salt, extra-virgin olive oil.

Method

Wash the salad leaves, bean sprouts, watercress and parsley and dry them in kitchen paper. Break the parsley into tiny sprigs and deep-fry them for a few seconds in groundnut oil. Drain on kitchen paper. Break off the watercress leaves. Cut the crescenza into a 1cm dice. Coarsely chop the trout fillets.

Arrange the fresh vegetables at random on a dinner plate. Arrange on the top, equally randomly, a few pieces of trout fillet, 4 trout cheeks, the cheese dice and the bean sprouts. Dress with a few drops of plain yogurt, a few drops of extra-virgin oil and a few salt crystals. Garnish with a scattering of primula petals, fried parsley sprigs and rainbow trout eggs.

Recommended wine: Sauvignon

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