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.