River Trout with Carrot Purée and Apple Ravioli
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
1
Description
River Trout with Carrot Purée and Apple Ravioli
Ingredients
- Fillet of Sturgeon - 3.5 oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Green Apples - 2.1 oz
- Butter - 0.4 oz
- Semi-soft cream cheese - 1.1 oz
- Thyme - 0.4 oz
- Carrot - 3.5 oz
Step by Step guide
Step 1
Place the trout fillet in a vacuum bag and cook at a temperature of 122°F for 20 minutes.
Step 2
Finely chop the carrot and simmer with salt and thyme for 5–20 minutes. Then blend into a purée.
Step 3
Peel the apples, slice them thinly into 6 pieces, and lightly sauté in butter. Then place them on parchment paper, put cream cheese in the center of three apple slices, and cover with the remaining three slices, pressing the edges. Bake the resulting ravioli in the oven at 356°F for 5 minutes.
Step 4
On a plate, spread the carrot purée, place the trout fillet in the center, and arrange the apple ravioli around it.
Step 5
You can drizzle everything with citrus sauce.
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