Confit Trout with Horseradish Cream and Green Bean Salad

Ingredients

• Trout

  • 1 tsp sugar
  • 1 tsp salt
  • 1 lb (450 g) trout fillet with skin
  • 3 tbsp (45 ml) olive oil

• Heirloom Tomato Sauce

  • 1 very ripe, large red heirloom tomato, about 3/4 lb (340 g)
  • 2 tbsp (30 ml) olive oil
  • 2 tsp (10 ml) lemon juice
  • 1/2 tsp (2.5 ml) Worcestershire sauce
  • 1/2 tsp (2.5 ml) hot sauce, or more to taste

• Horseradish Cream

  • 1/4 cup (60 ml) 35% whipping cream
  • 2 tsp (10 ml) lemon juice
  • 1 tsp (5 ml) prepared horseradish

• Green Bean Salad

  • 1/4 lb (115 g) green or yellow beans, trimmed
  • 1/2 cup (15 g) mixed tender herbs, leaves only (such as basil, dill, mint, sorel)
  • 1 green onion, thinly sliced
  • 1 tbsp (15 ml) olive oil, plus more for serving
  • Fleur de sel
  • 1 lemon, zest finely grated
  • Crackers, plain chips or toasted bread