smoked trout, cold béarnaise with tomato, orzo with sun-dried tomatoes and parsley oil dressing |

Preparation time: 30 min

Preheat your Oven at 375 °F

• Prep

  Wash the parsely, let it dry and mix in a blender with olive oil.

  Prepare your smoking tray (grill, wood, aluminium foil and torch).

  Cisel the sun dried tomatoes.

• Trout

  Place the trout filets on the grill (skin side), light the wood on fire, let it burn and close the foil when the fire is out.

  Smoke for 10 minutes.

  Bake in the oven for 5 minutes.

• Bernaise sauce

  In a pot, let reduce the vinegar with shallots, half of the pepper and the tarragon. Once the mix is like a compote, remove from heat and let cool down.

  Make a mayonnaise: mix the yolk with the mustard and leave aside for 5 minutes. Slowly add the oil while whisking non stop.

  Add the Bearnaise reduction and the tomato paste.

  Season to taste.

• Orzo

  In a pot of boiling water, cook the orzo for 10 minutes.

  Drain, rince with cold water and drain again.

  Add the chopped sun dried tomatoes.

  Season with the parsley dressing and the balsamic vinegar caramel.

• Dressing

  Mix the mustard with the parsley oil. Season to taste.
  Add to the orzo salad.

• Plating

  In your plate, put your orzo salad, then a pice of smoked trout.
  Decorate with dots of Bearnaise mayonnaise.

  Garnish with parsley leaves or young sprouts.