Truite aux amandes torréfiées, morilles et crème au vin jaune


 

  • 2 trout steaks, each 100 g
  • 10 g dried morels
  • 40 g Bresse heavy cream
  • 8 cl Jura yellow wine
  • 2 shallots
  • Etrez Butter
  • 1 bunch carrots
  • Small raw beets from the market
  • 1 leek white
  • 20 g roasted flaked almonds
  • Grape Seed Oil
  • Fleur de sel, pepper
  • Chervil

Trout

Preheat the oven to 90°C. Keep the skin on and place the trout steaks on a baking sheet covered with parchment paper. Add a drizzle of grapeseed oil and fleur de sel. The flesh side should be underneath. Place the trout in the oven for about 8 minutes.

Morels

Immerse the morels in water for 2 hours before preparing them, then place them on a paper towel. In a saucepan, melt a knob of butter and add the chopped shallots. Roll the shallots in the butter without browning. Add the morels and cook them over low heat for 10 minutes. Deglaze with the yellow wine and reduce over low heat. After reducing, add the heavy cream, season with salt and pepper and cook gently. Reserve.

Vegetables

Julienne the leek white. Peel the carrots and beets. In a saucepan of boiling salted water, first cook the carrots (check for doneness with the tip of a knife), then immerse them in ice water. Cut the beets into quarters and cook them in the same way as the carrots. In a saucepan, melt a knob of butter and add the julienned leek. Cook without browning for about 3 minutes, stirring continuously. Add the carrots, cut coarsely and mix. Remove the vegetables, add the beets and cook them for a few minutes. The beets are cooked separately to avoid browning the other vegetables. Season the vegetables at each step.

Training

On a warm plate, arrange the julienned leek in the centre, then arrange the trout on the flesh side. Carefully remove the skin. Coat the trout with the yellow wine cream and arrange the morels, carrots and beets harmoniously. Decorate with roasted almonds and a little chervil.

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