FILETS DE TRUITES AUX ENDIVES




6 beautiful trout, 500 g (1,1 LBS) of endives, 2 shallots, 25 cl of Riesling, 100 g (0,22 LBS) of fresh cream, 100 g (0,22 LBS) of butter, salt, pepper, oil, 300 g (0,66 LBS) of smoked bacon.


Have the trout fillets raised by your fishmonger. 

Peel the shallots, finely chop.

Wipe the endives and slice them lengthwise. 

Blanch the bacon for 2 minutes smoked in boiling water.

Remove the rind from the bacon, cut into lardons. 

Oil a frying pan, put the bacon bits to brown over moderate heat, set aside. 

In a sauté pan, melt 40 g (0,088 LBS) of butter when hot, cook the endives gently for about 15 minutes.

In the frying pan 10 g (0,022 LBS) of butter Melt the shallots, moisten with the Riesling, reduce to a good heat and add cream, salt, pepper. 

 Arrange the fish in this sauce, cook for 2 minutes each coast.

Arrange on a hot serving platter. 

Off the heat, add the rest of the butter divided into plots.

Heat the sauce gently.

Pass it through a sieve, coating the fish. 

Garnish with endives and bacon.


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