{"id":1267199,"date":"2024-07-17T15:16:52","date_gmt":"2024-07-17T13:16:52","guid":{"rendered":"https:\/\/asc-aqua.org\/?post_type=recipe&p=1267199"},"modified":"2024-08-02T13:26:46","modified_gmt":"2024-08-02T11:26:46","slug":"oringtoast-or-trout-toast","status":"publish","type":"recipe","link":"https:\/\/asc-aqua.org\/seafood-recipes\/oringtoast-or-trout-toast\/","title":{"rendered":"\u00d6ringtoast or Trout Toast"},"content":{"rendered":"\n
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  1. Blanch the peas in boiling water for one minute. <\/span>\u00a0<\/span><\/li>\n
  2. Remove from heat and place in an ice bath. <\/span>\u00a0<\/span><\/li>\n
  3. Place the blanched and shocked peas into a blender and add the parsley, lemon zest and juice. Blend until pur\u00e9ed. <\/span>\u00a0<\/span><\/li>\n
  4. Taste and then add salt and pepper to adjust seasoning.<\/span>\u00a0<\/span><\/li>\n
  5. Place the pur\u00e9e into a sauce pot and bring to a simmer, reduce heat to low and continue to cook, stirring constantly, until the pur\u00e9e is thick and will hold a peak.<\/span>\u00a0<\/span><\/li>\n
  6. Place the pur\u00e9e in a mixing bowl and then fold in the mascarpone. <\/span>\u00a0<\/span><\/li>\n
  7. Put the pur\u00e9e into the refrigerator and chill.<\/span>\u00a0<\/span><\/li>\n
  8. Once the pur\u00e9e has been chilled, place it in a piping bag and put back into the refrigerator until ready to use. <\/span>\u00a0<\/span><\/li>\n
  9. Spread butter onto the brioche and toast in a saut\u00e9 pan, until golden and crispy. <\/span>\u00a0<\/span><\/li>\n
  10. Using a sharp knife, remove the crust and uniformly cut into rectangles. <\/span>\u00a0<\/span><\/li>\n<\/ol>\n

    Assembly<\/span>:<\/span>\u00a0<\/span><\/p>\n

      \n
    1. Arrange the brioche toast on a clean cutting board. <\/span>\u00a0<\/span><\/li>\n
    2. Using a piping bag, uniformly pipe the pea pur\u00e9e onto the toast.<\/span>\u00a0<\/span><\/li>\n
    3. A palate knife or spatula can be used to spread the pur\u00e9e into a uniform layer if desired.<\/span>\u00a0<\/span><\/li>\n
    4. Sprinkle remaining lemon zest over the pur\u00e9e. <\/span>\u00a0<\/span><\/li>\n
    5. Crumble the smoked trout and sprinkle it over the toast. <\/span>\u00a0<\/span><\/li>\n
    6. Using a small spoon or a palate knife, place the roe on top of the crumbled trout.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Blanch the peas in boiling water for one minute. \u00a0 Remove from heat and place in an ice bath. \u00a0 Place the blanched and shocked peas into a blender and add the parsley, lemon zest and juice. Blend until pur\u00e9ed. \u00a0 Taste and then add salt and pepper to adjust seasoning.\u00a0 Place the pur\u00e9e into […]<\/p>\n","protected":false},"featured_media":1267411,"template":"","tags":[],"recipe_species":[72],"recipe_dish_types":[501],"recipe_methods":[],"recipe_recipe_sources":[],"recipe_world_cuisines":[],"class_list":["post-1267199","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_species-trout","recipe_dish_types-healthy"],"acf":[],"_links":{"self":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe\/1267199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media\/1267411"}],"wp:attachment":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media?parent=1267199"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/tags?post=1267199"},{"taxonomy":"recipe_species","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_species?post=1267199"},{"taxonomy":"recipe_dish_types","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_dish_types?post=1267199"},{"taxonomy":"recipe_methods","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_methods?post=1267199"},{"taxonomy":"recipe_recipe_sources","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_recipe_sources?post=1267199"},{"taxonomy":"recipe_world_cuisines","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_world_cuisines?post=1267199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}