Brown bread with Caciotta herbs

Instruction:

Prepare the trout:

Clean the trout fillets and place them on a rack to allow any excess liquid to drain. In a bowl, combine sea salt, sugar, and chopped fresh herbs as needed. Sprinkle the mixture over the fish. Cover and refrigerate for about an hour to marinate. Rinse the fillets gently under cold running water, then pat dry with a clean cloth or paper towel. Cut the trout into cubes and season with a pinch of salt and drizzle of olive oil.

Prepare the Confit:

Chop the cherry tomatoes in half. Season with salt, sugar and herbs. Bake at 120°C (250°F) for about 1 hour, or until the tomatoes are soft and slightly dried. Cube the Caciotta cheese herbs. Cut the brown bread into-sandwich size portions. Toast bottom slices in a pan with a little oil until lightly crisped.

Layer the marinade trout cubes, confit tomatoes and cubed Caciotta cheese on the toasted bread.

Top with fresh mint leaves for a refreshing finish