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