Confit Trout with Horseradish Cream and Green Bean Salad | RICARDO

Ingredients

• 1 tsp sugar
• 1 tsp salt
• 1 lb (450 g) trout fillet with skin
• 3 tbsp (45 ml) olive oil
• 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
• 1/4 cup (60 ml) 35% whipping cream
• 1 tsp (5 ml) prepared horseradish
• 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