Rouille & Confit Trout on Toast

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!