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Confit Trout Salad with Golden Beetroot and Ricotta

trout-fillet.jpg

This recipe showcases Aniseed.

Ingredients

450g golden baby beetroot, stalks removed
210ml olive oil
Sea salt and black pepper
3 sprigs fresh thyme
2 whole sprigs fresh tarragon, plus 30g picked tarragon leaves
8 whole black peppercorns
2 lemons, the skin of 1 peeled into long strips, the other finely grated, and both juiced
600g trout fillet, skin-on, pin-boned and cut into 7cm pieces
2 tsp. lemon juice
40g rocket leaves
100g ricotta (strained, if possible)
1 tsp. aniseed, lightly toasted and roughly crushed

Method

Heat the oven to 180C/350F/gas mark 4.

Put the beetroot in a roasting pan with a tablespoon of olive oil and some salt and pepper.

Mix well, cover the pan with foil and bake for 50-60 minutes, until a knife inserted into the beetroot goes through easily. When cool enough to handle, peel the beetroot and cut into 2cm-thick wedges.

Heat the remaining oil and the thyme in a large sauté pan (ideally one that's about 24cm wide), add the two tarragon sprigs, the whole peppercorns and the strips of lemon peel.

Cook over a very low heat until small bubbles begin to appear in the oil at the bottom of the pan, then add the trout pieces skin side down (if your pan's not quite big enough, it's fine if they overlap slightly).

Cook on a very low heat for eight to 12 minutes, regularly spooning the hot oil over the fish, until just cooked through but still a bit pink inside.

Remove the trout with a slotted spoon, place on kitchen paper to drain and sprinkle a quarter of a teaspoon of sea salt over it. Strain the oil through muslin or a fine strainer, and set aside.

Put the tarragon leaves in the small bowl of a food processor with the juice of both lemons, three tablespoons of the fish oil and a quarter of a teaspoon of salt. Process until smooth and set aside.

When you're ready to serve, spread out half of the rocket over a large platter.

Break the fish into 3cm to 4cm pieces, pull off and discard the skin and layer the trout on top of the rocket.

Scatter the beetroot and remaining rocket on top, and drizzle the herb sauce over everything.

To finish the dish, dot rough spoonfuls of ricotta all over the salad, sprinkle over the grated lemon zest and the aniseed or fennel seeds, drizzle a bit of the fish oil over the top and serve.

Source: Yotam Ottolenghi




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