• 2 rainbow trout fillets
• 15 Pachino cherry tomatoes
• 6 Piccadilly tomatoes
• Fresh mixed herbs (thyme, rosemary, marjoram, sage)
• Extra virgin olive oil
• Salt
• Black pepper
• Sugar
• Dried oregano
• 3 basil leaves

Cut the Pachino tomatoes in half, drizzle with oil and sprinkle with salt, sugar, black pepper and oregano. Slow roast in the oven at 140° C for around 2 hours.

Cut an X into the Piccadilly tomatoes and blanch in boiling water for 30 seconds. Drain, leave to cool and then remove the skins.

Place the Piccadilly tomatoes in a blender along with olive oil, salt, black pepper and two basil leaves and blend until smooth.

Slice the trout fillets into three.

Heat a griddle pan. When hot, sprinkle with salt and some sprigs of fresh herbs then place the trout pieces skin side down to cook. When almost done, turn the fillets over and cook for another two minutes or so. Season with salt.

To serve, place a thin layer of the pureed tomatoes on the plate then place the trout slices on top, overlaying them to form the millefeuille and finally the confit tomatoes. Drizzle with a little olive oil and garnish with some fresh herbs.