Servings: 4 (starter) – Preparation: 25 minutes – Cooking: 10 to 15 minutes (croutons)
Ingredients
- 450 g (1 lb) very fresh, skinless Steelheads trout fillet
- 1/2 baguette, thinly sliced
- Olive oil
- 2 Navel oranges
- 125 ml (1/2 cup) cherry tomatoes, halved
- 30 ml (2 tbsp) Jonathan Garnier Asian dressing
- A few basil leaves or 2 chive stalks
- Salt and pepper to taste
Preparation
- Preheat the oven, with the rack in the center, to 200°C (400°F).
- Place the trout fillet in the freezer for about 20 minutes to firm it up slightly.
- On the work surface, using a sharp knife, slice the trout thinly.
- Arrange the trout slices in a single layer on large plates.
- Meanwhile, on a baking sheet lined with parchment paper or a silicone mat, arrange the bread slices, drizzle lightly with olive oil, season with salt and pepper, and bake in the oven for 10 to 15 minutes, until the slices are golden brown and crispy.
- To prepare orange supremes, first cut off both ends of the oranges. On the work surface, place each orange flat and, using a knife, remove the peel and white membrane, following the curve of the fruit.
- Next, with the orange in the palm of your hand, slide the knife blade along each side of the membranes to remove the segments, which will then be membrane-free. Set aside.
- Distribute the orange segments and cherry tomatoes over the trout slices.
- Drizzle gently with Asian vinaigrette.
- Add a few torn basil leaves or some chopped chives.
- Season with salt and pepper to taste.
- Serve the carpaccio immediately, accompanied by the croutons.
