River Trout with Carrot Purée and Apple Ravioli
Main Dishes • Chinese
Description
River Trout with Carrot Purée and Apple Ravioli
Ingredients
- Fillet of Sturgeon 5 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Green Apples 0 oz
- Butter 0 oz
- Semi-soft cream cheese 0 oz
- Thyme 0 oz
- Carrot 5 oz
Step-by-Step Guide
Step 1
Place the trout fillet in a vacuum bag and cook at a temperature of 120°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 355°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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