Select your language

  • Menu for 4 persons
  • Preparation time 25 minutes

Preparation

  • Cut the trout fillets in strips about a half centimeter thick. Season with salt and pepper.
  • Heat a non-stick skillet over medium heat. Melt the butter, add the strips of fish, and fry until lightly browned. Remove from the pan and set aside.
  • Add the shallot and chives; deglaze the pan with the white wine and add the crème fraîche. Reduce the sauce until it begins to emulsify; then finish with the vinegar and saffron.
  • Presentation: Arrange the lettuce in the center of a large plate. Set the fish around it and carefully spoon the warm saffron sauce on top. Garnish with rosettes of Tête de Moine AOP, pumpkin seeds, and sprouts. Serve with a rustic, country-style bread.

Ingredients

  • 8 trout fillets
  • salt, freshly ground pepper
  • 40 g salted butter
  • 1 shallot, chopped
  • 1 bunch chervil, cut into ribbons
  • 1 pinch saffron, if desired
  • 100 ml white wine
  • 60 g de crème fraîche
  • 30 g apple cider vinegar

Ingredients for the garnish

  • 4 bunches of seasonal leaf lettuce
  • seasonal vegetable sprouts or germ
  • 20 g toasted pumpkin seeds
  • 12 Tête de Moine AOP Rosettes

Did you know ?

    Save
    Cookies user preferences
    We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
    Accept all
    Decline all
    Analytics
    Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
    Google Analytics
    Accept
    Decline
    Essential
    These cookies are needed to make the website work correctly. You can not disable them.
    CMS
    Accept