INGREDIENTS (6 persons)

6 Trout (brown or Rainbow)
5 Pink shallots
200 grams unsalted butter
Salt, pepper
20 cl of white wine vinegar
2 litres of court bouillon (NOT stock!)


· Gut and wash the trout. Into the simmering court bouillon, place the trout for 4 to 6 minutes

· Peel and finely chop the shallots. In a saucepan, combine the vinegar and chopped shallots. Season with salt and pepper. Reduce the mixture and allow to cool

· Whisk in the butter (softened at room temperature and cut into small pieces) until well combined

· Place the trout on warmed plates and serve immediately accompanied by the prepared sauce

2 litres of Court Bouillon
Peel - 250 grams of carrots
250 grams of onions
100 grams shallots
80 grams of celery
½ bulb of garlic

In a large pot, place 1.5 litres of white wine, 1.5 litres of cold water, 1 bouquet garni and salt and pepper. Add the vegetables. Simmer for 1 hour, uncovered. When cooked, pass through a sieve in order to obtain an unclouded bouillon.





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