Warm Brown Trout Salad Procini & Wild Berries
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
4 fillets trout (150 g each)200 g fresh porcini
40 g strawberries
40 g blueberries
40 g blackberries
40 g blackcurrants
50 g endive
200 g raspberries
50 g carrot
Celery
Onion (finely diced)
5 g salt
25 g sugar
80 ml extra virgin olive oil.
METHOD
- Season and dress the trout fillets with aromatic herbs; fry in a pan.
- Cut the porcini in strips season and fry in oil.
- For the fruit sauce: in 5 ml oil, sauté the diced vegetables, add in the puréed raspberries, then whisk in a mixer while adding in 40 ml extra virgin olive oil.
- Serve the trout fillets with the porcini, wild berries, endive salad and raspberry sauce.
