
Rouille & Confit Trout on Toast
1h 20m
This is an easy lunchtime dish. It's quite quick, and all the components can be used in other preparations.
Season both sides of 2 trout fillets with flaky salt to taste. Let them sit for 30m to draw out the moisture
Fill a saucepan ¼ of the way up with extra virgin olive oil and place it over low heat
Add ¼ bunch of chervil, 3 sprigs of dill and 3 sprigs of thyme to the saucepan
Bring the oil to 45 °C and turn off the heat
Gently submerge the fillets in the oil for 25m or until it firms up. The confit trout is ready
Peel, trim, and thinly slice 1 carrot
Transfer the carrot to a saucepan and cover with water
Cook over medium-low heat until the carrot is extremely soft
Fill a saucepan half way with water and bring to a boil over medium-high heat
Strain the carrot slices and refrigerate to cool
Carefully add 3 eggs to the boiling water and cook for 4m until soft-boiled. Transfer to a bowl with cold water
Halve 1 lemon and squeeze the juice into a bowl
Add 1 tbsp of saffron, stir, and set the bowl aside for 10m to infuse the flavors
Peel the eggs and rinse them in water to remove any remaining eggshell
Add the carrot slices and 1 tsp of sweet paprika to a tall container
Add salt to taste and the saffron with lemon mix
Add 1 garlic clove and 3 of the poached eggs
Mix with an immersion blender on high speed until completely smooth
Add 300 ml of vegetable oil in a thin stream, while blending, to emulsify. Adjust the salt if needed. The rouille purée is ready
Add 1 tbsp of the confit trout oil to a pan over medium heat
Toast 2 sourdough bread slices on both sides
Thinly slice chives to taste
Place the toasted bread on a plate and top with the Trout Confit
Add the Rouille Purée over the fish and sprinkle chives to taste. The rouille & confit trout on toast is ready
It pairs perfectly with a nice glass of white wine. Enjoy!
Yield 2 people
Sourdough Bread
2 slicesChive
to taste
Trout Confit
Trout Fillet
2Chervil
¼ bunchDill
3 sprigsThyme
3 sprigsExtra Virgin Olive Oil
as neededFlaky Salt
to taste
Rouille Purée
Carrot
1Saffron
1 tbspSweet Paprika
1 tspLemon
1Egg
3Garlic
1 cloveVegetable Oil
300 mlSalt
to taste
Equipment
Probe Thermometer
Hand Blender