Season both sides of <quantity>2</quantity> 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 <quantity>¼<unit>bunch</unit></quantity> of chervil, <quantity>3<unit>sprigs</unit></quantity> of dill and <quantity>3<unit>sprigs</unit></quantity> of thyme to the saucepan

Bring the oil to <temperature>45<unit>°C</unit></temperature> 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 <quantity>1</quantity> 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 <quantity>3</quantity> eggs to the boiling water and cook for 4m until soft-boiled. Transfer to a bowl with cold water

Halve <quantity>1</quantity> lemon and squeeze the juice into a bowl

Add <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>1<unit>tsp</unit></quantity> of sweet paprika to a tall container

Add salt to taste and the saffron with lemon mix

Add <quantity>1</quantity> garlic clove and <quantity>3</quantity> of the poached eggs

Mix with an immersion blender on high speed until completely smooth

Add <quantity>300<unit>ml</unit></quantity> of vegetable oil in a thin stream, while blending, to emulsify. Adjust the salt if needed. The rouille purée is ready

Add <quantity>1<unit>tbsp</unit></quantity> of the confit trout oil to a pan over medium heat

Toast <quantity>2</quantity> 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!