River trout with carrot puree and apple ravioli
1 serving
30 minutes
River trout with carrot puree and apple ravioli is an exquisite dish that harmoniously combines the freshness of fish, the sweetness of carrots, and the fruity tartness of apples. Chinese cuisine is renowned for its ability to work with textures, and this recipe is a vivid testament to that. The tender trout fillet cooked at low temperature retains its juiciness, while the puree of braised carrots enriches the flavor with soft caramel notes. Apple ravioli with cream cheese add lightness and a slight tartness to the flavor play. The dish is perfect for both a festive dinner and a gastronomic experiment at home. It can be served with a citrus sauce that highlights the freshness of the ingredients and creates an even greater impression of the richness of flavor nuances.
1
Place the trout fillet in a vacuum bag and cook at 50 degrees for 20 minutes.
- Trout fillet: 100 g
2
Chop the carrot finely and simmer with salt and thyme for 5-20 minutes. Then blend into a puree.
- Carrot: 100 g
- Sea salt: to taste
- Fresh thyme: 10 g
3
Peel the apples, slice them thinly, 6 pieces, and sauté them slightly in butter. Then place them on parchment, put cheese in the center of three apple circles, and cover with the remaining three slices, pressing the edges. Bake the resulting ravioli in the oven at 180 degrees for 5 minutes.
- Green apples: 60 g
- Butter: 10 g
- Cream cheese: 30 g
4
Place carrot puree on the plate, put the trout fillet in the center, and arrange apple ravioli around it.
5
You can water everything with citrus sauce.