16oz Olive Oil
2oz Frisée Lettuce
2oz Mà¢che Lettuce
1Red Pepper - roasted peeled and de-seeded
Salt & Pepper
4 sprigs of Thyme
4 sprigs of Chervil
4 pc of Chive
6oz Light Olive Oil or Salad Oil 2oz Balsamic vinegar 1/2oz Dijon Mustard Salt & Pepper
For this recipe you will only need one ounce of vinaigrette. It is rather difficult to such a small quantity well so I would suggest making a larger batch and keeping the remainder in the refrigerator.
Place the mustard and vinegar in a small bowl add a pinch of salt and pepper and drizzle in the olive oil to emulsify.
Dice the red pepper and place in a blender. Set at high-speed puree and then incorporate two ounces of olive oil - season to taste and strain. Place the remaining olive oil in to a small pot and add the thyme. Place a thermometer in the oil and warm to 120º.
Trim the trout fillets and submerge them in the oil. Cooking should take about six minutes.
Peel and shave the avocado and arrange the thin slices in the center of your serving plates.
Toss the salad leaves with the basic vinaigrette.
Remove the trout once cooked, pat dry and peel off the skin. Season the fish and squeeze a little lemon juice over the fillets.
Arrange the salad leave and trout on the plate and drizzle with the red pepper puree.
Garnish with the chives and chervil.
Yield: 4 servings