Recipes
Date posted: 01/09/2020
Ingredients
| Purple artichokes | 4 |
| Pomace olive oil | 2tbsp |
| Garlic salt | Pinch |
| Rosemary Salt | Pinch |
| Asparagus | 2 bunches |
| Fennel | 1 head |
| Wild garlic | 2/3 leaves |
| Trout fillet 110-140g | 4 |
| Lemon | 1 |
| Beetroot and ricotta mix | 2tbsp |
| Caviar | 1 tin |
Method
- Prepare the artichokes and cook in boiling water for about 5-8 minutes until just tender, once cooked coat the artichokes in pomace oil and season with garlic & rosemary salt and allow to cool
- Roast the asparagus in the oven with a little oil and sea salt
- Shave the fennel and julienne the wild garlic and store in ice water until needed
- Pan fry the trout skin side down until golden, turn over and squeeze with lemon juice and cook for a couple of minutes, allow to rest to continue cooking slowly through its own heat so it remains nice and moist in the middle
- Reheat all the ingredients except the caviar and fennel, garlic mix
- Dress the plate with a small amount of the beetroot mix, artichokes, asparagus and trout, garnish with the drained fennel and garlic. Top with optional caviar, a small squeeze of lime, olive oil and a sprinkle of salt