TROUT “MUGNAIA STYLE”
INGREDIENTS FOR 4 PEOPLE
TROUT
- 200 g Trout
- 50 g fermented Plum juice
- 10 ml brown butter
- 5 g lovage seeds in brine
- 5 g chopped parsley stem
- 5 g chopped parsley
- Flour type 00
- Butter
- Thyme
- 1 Garlic clove
Cut the filet in pieces of 50 g. Coat the trout in flour. Melt the butter in the pan, add the flavours and pan fry on both sides. Remove the trout when cooked. Add the fermented plum juice in the pan and reduce. Add a piece of butter and the parsley.
FERMENTED PLUMS
Core the plums and add 2% of salt of the weight of the plums. Put in a hermetic closed container and keep on 25°c. Turn around the containers so that the salt will be divided in the whole container. The fermentation is done when the PH value is between 3.5 and 4,5.
Mix the plum and filter to get the Juice out of it.
LOVAGE – SEEDS IN BRINE
Boil 1 litre of water with 30g of salt, cool down. Put the seeds in a hermetic closed container, verse the salt-brine on top and close the container. Leave at 25°c for some days to ferment it.
BROWN BUTTER
Melt the butter and heat it up until the colour gets nutty.
PLATING
Put some salt on the trout, verse the sauce on top and add the seeds. Finalize with some chopped parsley stem and some drops of brown butter.
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