Caramelized Leek Stuffed Trout, Cannellini Bean & Pancetta Purée
fresh, beans, sweet & savory
TIME TO EXECUTE
4 ea. trout (boneless, head off, tail off)
4 ea. leeks (cleaned, julienned)
For the Cannellini Bean & Pancetta Purée:
2 cups Cannellini beans
½ cup pancetta (diced)
1 sprig of rosemary
1 sprig of sage
1 bay leaf
4 ea. garlic cloves
For the Salsa Verde:
1 bunch of parsley
2 ea. hard boiled egg yolks
1 Tbsp. capers (chopped)
1 Tbsp. white balsamic vinegar
1 cup olive oil
2 ea. garlic cloves (grated on a micro-plane)
1 lemon (zested)
Preheat oven to 350F.
For the Trout: in a large sauté pan heat up oil, & sauté the Leeks, on medium heat, stirring occasionally so they do not burn until caramelized about 10 mins. Transfer to a plate & refrigerate. Once leeks are chilled at least 10 mins. Season trout with salt & pepper evenly divide the leeks between all fish close shut & with butchers twine tie shut using three ties. Season fish with salt & pepper also a little olive oil & sear fish creating a nice crust. Flip over & finish in the oven at 350F for about 10 mins. Or until just cooked.
For the Cannellini Bean & Pancetta Purée: combine all ingredients in a pot & cover with water. Boil until beans are soft, adding water as it will reduce. When beans are ready strain & reserve liquid. Meanwhile In a sauté pan with just a touch of oil, render all the fat out of the pancetta. Over medium heat. Keeping an eye on it to make sure it doesn't burn. Put beans in food processor with rendered pancetta fat & pieces. Purée until smooth. Season with salt & pepper. If purée needs to be thinner add reserved liquid from beans, a little at a time. Seat aside covered until ready to serve.
For The Salsa Verde: using a knife finely chop parsley put into a mixing bowl. Add remaining ingredients mashing the egg yolk into the sauce. Season with salt & pepper
To plate: place the Cannellini Bean purée in center of plate. Lay the trout on top of the purée, using a spoon drizzle the salsa verde around the trout & serve.