THE CHEFS RECIPES

Filet de truite à l'oseille aux échalotes et au cidre bouché
Fillet of trout in the oseille and shallots and in cider
A recipe from the Taverne Picarde - Beauvoir
 

- 1 trout of 900 g
- 2 shallots - 6 cl of double cream
- 300 g of sorrel - 40 g of butter
- 1 lemon - Some stalks of dill and chive
- 1 glass of raw cider
- 1 carrot
- salt, pepper
 

How to cook :

- Flute the carrot. Cut in slices. Cook in the salt water and reserve.
- Prepare the trout in fillets in order to make 4 parts.
- Put fillets on a buttered dish 10 minutes in the oven (175 °C).
- Fry chiselled shallots with the remainder butter.
- Wet with the cider 5 minutes. Add the sorrel.
- Let melt then add the cream. Salt, pepper.
- Let reduce approximately 15 minutes.
- Verify the seasoning.
- Set the fillets of trout on warm plates.

Good appetite !
 

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