Dinner

Trota Affumicata in Cartoccio

Name: Trota Affumicata in Cartoccio
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 350g side of cold-smoked trout fillet; 200g celeriac root, peeled and cubed; 120ml whole milk; 100g mixed mushrooms (cremini, oyster), sliced thin; 20g fennel fronds, loosely packed; 1 medium lemon; 120g cold unsalted butter, cubed; 1 shallot, minced; 60ml dry white wine; 60ml fish stock; pinch of fresh nutmeg; fleur de sel and white pepper; 2 thyme sprigs

A whole side of cold-smoked trout steamed inside parchment with delicate mushrooms and fennel fronds, served with silky celeriac purée and a beurre blanc finished with charred lemon juice and nutmeg. Restaurant-quality technique meets autumn rusticity.

851cal 44gprotein 25gcarbs 63gfat 15min prep 18min cook 2serves

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