Ingredients
For the confit tomato
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Tomatoes 800.0 g
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Olive oil 100.0 ml
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Thyme 5.0 g
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Garlic 10.0 g
For the trout
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Trout 1.2 kg
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Salt 1.0 g
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Rapeseed oil 20.0 ml
For the spinach
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Almonds 20.0 g
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Spinach 2.0 kg
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MEADOWLAND Professional 250g 20.0 g
To serve
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Watercress 20.0 g
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Banana shallots 20.0 g
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Dill 5.0 g
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Lemon 50.0 g
Preparation
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For the confit tomato
- Preheat the oven to 90ºC.
- Cut the tomatoes in half then pour over the oil and scatter over the sliced garlic and thyme leaves.
- Spread the mixture out on to a tray and place in the oven for 2 hours, checking to make sure it doesn’t dry out.
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For the trout
- Season the trout then heat the oil and lay in the trout fillets skin side down.
- Cook for 3 min. then turn over and remove the pan from the heat to finish cooking the fish.
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For the spinach
- Toast the almonds until golden then wilt the spinach in the MEADOWLAND Professional and garlic then toss in the almonds.
- Remove from and drain off any excess water.
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To serve
- Place the spinach on to a serving plate and sit the trout on top and place the confit tomatoes around.
- Segment the lemon and flash under a hot grill then place on to the plate.
- Chop the dill and mix with some of the olive oil from the tomatoes then dress the plate.
- Peel and slice the shallots into rings and scatter over the trout.