PAN BRIOCHE CON BURRO AI DATTERI, TROTA E RAFANO
Serves 1
Directions
- 1Prepare the date butter by blending soft butter with pitted dates until creamy. This is called 'burro pomata' due to its consistency.
- 2Toast the pan brioche slice in the oven at 200 degrees Celsius for 5 minutes until golden.
- 3Spread the date butter generously onto the toasted brioche.
- 4Thinly slice the trout fillets.
- 5Arrange the trout slices on top of the date butter on the brioche.
- 6Add fresh orange segments for acidity.
- 7Garnish with fresh fennel fronds.
- 8Grate horseradish over the appetizer for a touch of spiciness.
- 9Drizzle with concentrated fennel oil.
Ingredients
- 1 bowl Butter, softened
- Dates
- 1 slice Pan brioche slice
- Trout fillets
- Orange segments
- Fennel fronds
- Horseradish
- Fennel concentrate oil
Equipment
BlenderGraterKnifeSpoon
Tips
- For the date butter, ensure the butter is soft.
- You can use salmon instead of trout.
- The date butter can also be served with anchovies.
- If dates are too sweet, consider a chestnut butter made with cooked chestnuts.
- The recipe offers a balance of richness, sweetness, acidity, and a hint of spice.
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