Burrata Mozzarella Strips with Trota Regina, Uova di Trota, Flowers and Herb-flavoured Oil
[ Trout ]
2 burrata cheeses weighing 200g each, 1/2 jar of Uova di Trota, 200 g Trota Regina.
Edible flower petals: rose, daisy, violet, primula, calendula. Salt, pepper.
For the herb-flavoured oil: 1 garlic clove, 1 bay leaf, 1 rosemary sprig, 1 thyme sprig, 3 sage leaves, 150 ml extra-virgin olive oil.
Prepare the herb-flavoured oil. Finely chop the bay, sage, rosemary and thyme leaves. Mix in a bowl with the crushed garlic clove and cover with extra-virgin oil. Heat in a microwave oven to a temperature of 40°C. Leave the herbs to infuse until the oil is cold. Cut open the burratas and pour the mozzarella strips into a bowl. Dice the outer mozzarella shell and add it to the strips, mixing gently. Season with two tablespoons of herb oil and a pinch of salt and pepper and mix gently. Skin the Regina trout fillet and cut it into a 1-cm dice. Pluck the edible petals and tear the larger ones by hand.
Place a few tablespoons of mozzarella in the centre of the plate. Arrange randomly the cubes of Regina trout over the mozzarella. Alternate the trout dice with a few teaspoons of rainbow trout eggs. Garnish with the edible flower petals. Season with freshly-ground pepper and a drizzle of herb-flavoured extra-virgin olive oil.
Recommended wine: Riesling
[ * * * ]