Old recipe
Cut the trout into small pieces, much like cutting salmon. Wash these thoroughly and put them in a cocotte. Add wine, butter, currants, cinnamon and ginger, and leave to stew. When it is almost braised enough, add a beaten egg yolk, with sugar and a little bit of vinegar. Voilà.
New recipe
Refined flavours thanks to the lightly salted trout, some fennel, gravy finished with some herbs and raw fennel.
For 4 people:
- 4 trout filleted and boned
- 20 mini fennels
- 2 dl white wine
- 1 dl absinthe
- 5 dl vegetable stock
- clove of garlic
- 40 g fresh sorrel
- 40 g baby spinach
- 2 egg yolks
- 3 dl cream
Preparation:
Trout fillets: half an hour before preparation, lightly sprinkle with salt, pepper and finely cut fennel. Gently fry mini fennels with a clove of garlic, deglaze with the white wine and absinthe. Only just cover with the vegetable stock, simmer until tender, pass liquid through a sieve and add the mixture of cream and yolks at the last moment. Afterwards, mix with the raw sorrel and spinach, and strain.
Serve immediately. On a deep plate, arrange the fennel with the pieces of salted trout, spread the gravy and finish with extra fresh herbs and shavings of raw fennel.