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For the confit tomato:

  • Tomatoes 800.0 g
  • Olive oil 100.0 ml
  • Thyme 5.0 g
  • Garlic 10.0 g

For the trout:

  • Trout 2.2 kg
  • Salt 1.0 g
  • Rapeseed oil 20.0 ml

For the spinach:

  • Spinach 2.0 kg
  • Butter 20.0 g
  • Ground black pepper 1.0 g
  • Almonds 20.0 g

To serve:

  • Watercress 20.0 g
  • Banana shallots 20.0 g
  • Dill 5.0 g
  • Lemon 50.0 g
  1. For the confit tomato:

    • Preheat the oven to 90ºC.
    • Cut the tomatoes in half then pour over the oil and scatter over the sliced garlic and thyme leaves.
    • Spread the mixture out onto a tray and place in the oven for 2 hours, checking to make sure it doesn’t dry out.
  2. For the trout:

    • Season the trout then heat the oil then lay the fillets skin sidedown, fry for 3 min. then turn over and remove the pan from the heat to finish cooking the fish.
  3. For the spinach:

    • Toast the almonds until lightly golden then wilt the spinach in the butter and garlic then toss in the almonds.
    • Remove from the heat and drain off any excess water.
  4. To serve:

    • Place the spinach on to a serving plate and sit the trout on top then place the confit tomatoes around.
    • Segment the lemon and flash under a hot grill then place on to the plate.
    • Chop the dill and mix with some of the olive oil from the tomatoes then dress the plate.
    • Peel and slice the shallots into rings and scatter over the trout.