Leek with Apples in Ancient Roman Style (with Trout)
Andre Tokev — Thursday, 6 May 2021 16:53. Roasted leek and apples with anise, served with pan-seared trout fillet.
Ingredients
| — | Trout fillet |
| 3 бр | Leek |
| 1 бр | Apple |
| 1 ч.л. | Anise seeds |
| 1 с.л. | Honey |
| 2 с.л. | White wine |
| 2 с.л. | Olive oil |
| — | Wild fennel |
| — | Fresh oregano |
| — | Black pepper |
| — | Mixed peppercorns |
| — | Salt |
Instructions
- In a suitable bowl put the white wine, olive oil and one teaspoon of honey. Stir them well to obtain a homogeneous mixture. Finely chop wild fennel and oregano leaves. Then, together with a little star anise, add them to the bowl with the rest of the products.
- Peel the skin of one apple and cut it into slices. The leek can be cut into rings. When you add them to the rest of the products, stir the ingredients well so they mix and absorb from everything. Season with salt and black pepper.
- Transfer everything into a small tray and leave the apples on top, so they can release their juice and flavour better together with the other ingredients. Then place in the oven and bake at 200 degrees for about 20–30 minutes.
- Preparing the trout: Sear the trout in a little olive oil. At first on higher heat, so the crust can sear. Season with salt and turn the fillet so it is sealed on both sides and sprinkle again with a little salt.
- When the vegetables are ready, place some of them in the middle of an oblong plate. On top of them arrange two pieces of trout fillet and sprinkle with a little mixed pepper. For decoration use fresh oregano leaves. To finish, drizzle with a little olive oil in a thin stream.