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Export 10 ingredients for grocery delivery
Step 1
Remove bones from trout fillets and place them, with skin on, in an ovenproof dish. Cover with a mixture 3/4 cup salt and 1/2 cup sugar and herbs.
Step 2
Cover with foil and let marinate in the refrigerator for 24 hours. Rinse marinade from fillets, pat dry, skin and dice into cubes.
Step 3
Blanch 7 oz. dandelion in boiling salted water for 2 minutes, drain and rinse with cold water. Blend with 1/3 cup extra-virgin olive oil, salt and pepper to obtain a sauce.
Step 4
Mix ricotta with a little oil, salt, pepper and a little grated lemon zest (2 tsp.)
Step 5
Heat oil to 350°F in a frying pan. Drain 2 Tbsp. capers from brine. Dry well with paper towels. Fry for 5-6 minutes, until crispy. Drain on paper towels.
Step 6
Sauté the remaining dandelion with 1 Tbsp. oil.
Step 7
Toast the bread in a frying pan with 1-2 Tbsp. oil.
Step 8
Prepare the crostoni: spread ricotta on bread, add trout cubes and capers. Garnish with dandelion sauce and sautéed dandelion.
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