List of Ingredients
- 4 of salmon trout fillets
- 9 OZ. of dandelion
- 5 OZ. of ricotta cheese
- 4 OZ. of sugar
- 8 of slices of rye or black bread
- aromatic herbs
- lemon
- capers in brine
- extra-virgin olive oil
- seed oil
- salt
- pepper
Method
Remove bones from trout fillets and place them, with skin on, in an ovenproof dish. Cover with a mixture 3/4 cup salt and 1/2 cup sugar and herbs.
Cover with foil and let marinate in the refrigerator for 24 hours. Rinse marinade from fillets, pat dry, skin and dice into cubes.
Blanch 7 oz. dandelion in boiling salted water for 2 minutes, drain and rinse with cold water. Blend with 1/3 cup extra-virgin olive oil, salt and pepper to obtain a sauce.
Mix ricotta with a little oil, salt, pepper and a little grated lemon zest (2 tsp.)
Heat oil to 350°F in a frying pan. Drain 2 Tbsp. capers from brine. Dry well with paper towels. Fry for 5-6 minutes, until crispy. Drain on paper towels.
Sauté the remaining dandelion with 1 Tbsp. oil.
Toast the bread in a frying pan with 1-2 Tbsp. oil.
Prepare the crostoni: spread ricotta on bread, add trout cubes and capers. Garnish with dandelion sauce and sautéed dandelion.