Name: Confit Trout with Citrus Salad and Campari-cured Carrots
Yield: 6
Ingredients: Rutabaga and Carrots; 25 g (2 oz) rutabaga, trimmed into a cylinder and sliced on a mandoline; 25 g (2 oz) Nantes carrots, peeled, sliced on a mandoline; 75 ml (⅓ cup) lemon juice; 75 ml (⅓ cup) maple syrup; 50 ml (¼ cup) Campari; 5 g (1 tsp) salt; Trout; 1 boneless trout filet, 200 g (½ lb); 3 g (1 tsp) maple sugar; 3 g (1 tsp) sea salt; 75 ml (⅓ cup) olive oil; zest of 1 lemon; pepper; Horseradish Crème Fraîche; 50 ml (¼ cup) crème fraîche; 50 ml (¼ cup) grated horseradish; 10 ml (2 tsp) lemon juice; salt and pepper; Citrus Salad; 1 blood orange cut into suprêmes; 1 orange cut into suprêmes; 1 grapefruit cut into suprêmes; 100 ml (½ cup) citrus juice; 2 kumquats, thinly sliced; 25 ml (2 tbsp) trout roe; 25 ml (2 tbsp) olive oil; 5 ml (1 tsp) lemon juice; salt and pepper

VMG Recipes