Fillet of trout Confit with “Tamaro” béchamel sauce and edible flowers
Ingredients (serves 4)
- 2 trout fillets
- 30 g butter
- 20 g flour
- 3 dl vegetable broth
- one teaspoon of mixed “Tamaro” spices
- half a teaspoon of cayenne pepper
- edible flowers to garnish
- extra virgin olive oil
To prepare the béchamel sauce: melt the butter in a saucepan, add the flour and mix immediately to blend. As soon as the roux starts to colour add the hot broth, a trickle at a time, while mixing continuously. Simmer until the béchamel sauce is creamy but not too thick. When it is almost ready mix in the spices.
Cut the trout filet into 4-cm wide strips. Heat some oil in a deep pan to a temperature of 60°C which must be checked by means of a probe thermometer. If you don’t have a thermometer, the oil has reached the right temperature when the first bubbles appear.
Add the trout fillets and cook them at this temperature for about 2 minutes. Check the temperature frequently because it will tend to increase very quickly. If this should happen, move the pan off the hob for a few seconds until the temperature drops.
Remove the fillets from the pan and place them on kitchen paper to absorb any excess oil. Serve with the béchamel sauce and garnish with the edible flowers that will add a delicate, natural touch to the dish.