Recipes

200 g brown trout fillet (finely plated)

100 g brown trout meat for the farce

4 tbsp cream

8 slices of Black Forest ham

4 spinach leaves

4 prunes

4 medium-sized carrots (orange, yellow)

1 small zucchini

1 leek

1 small onion

40 g flour

40 g butter

300 ml milk

150 ml fish stock

50 ml white wine

10 ml Pernod

Salt, pepper, nutmeg, lemon juice

Cut the trout meat into small pieces for the farce, puree finely with the cream, salt, pepper and a little lemon juice. Spread the farce on the plated trout fillets, top with a spinach leaf and two slices of Black Forest ham. Peel half of the carrots, cut into sticks and blanch in salted water. Cut the other half into slices and also blanch. Cut the prunes in half lengthways and roll into the fillets with the carrot sticks. Clean the leek, cut the white part into fine julienne and boil briefly in salted water.

For the sauce, cut the onion into small cubes and fry in the butter until translucent. Sprinkle in the flour and continue to sweat over a low heat until colorless. Gradually add the milk, wine and fish stock and cook for 10 minutes, stirring several times. Season the sauce with salt, pepper, nutmeg, lemon juice and Pernod. Sear the trout in the pan and then place in the oven at 130°C for 10 minutes.

Toss the vegetables in butter and season with salt and pepper. Arrange the fish on the bed of leeks and garnish all around with the sauce and herbs.