Recipes
Symbiosis of trout
from our lakes, smoked and fresh with a maple flavour and cream of white wine
Ingredients (4 Portions):
- 4 trout filets around 150g each
- 100 ml of maple syrup
- 1 package of smoked trout 70g to 85g
- 250 ml 15% cooking cream
- 2 French shallot bulbs
- 250 ml of white wine
- 50 gr of butter
- 1 bay leaf
- Salt and pepper to taste
Preparation
White wine cream
In a sauce pan, combine butter, bay leaf and shallots previously chopped and sautéed until lightly brown. Add white wine and completely reduce. Add cream and reduce to obtain the desired consistency. Salt and pepper to taste ; set aside.
Trout
Grease 4 round molds 2 in diameter by 2.5 in. height. Circle the trout at the interior taking care to put the skin side down on the butter. Place a piece of smoked trout in the center of the trout and pour maple syrup. Place in oven at 400 F 10 to 15 minutes, with the help of a knife carefully unmold without breaking the skin. Let stand for a few minutes
Assembling
Place trout in the center of the plate, reheat the sauce and drizzle around the trout.
Add a few steamed fresh vegetables and lemon slices.
Declension of scallops and Spartan apples with a perfume of green tea and parsley.
Panned ceviché new style cuisine.
Ingredients (4 Portions) :
- 6 scallops
- 4 Spartan apples without the core
- 50 ml lemon juice
- 200 ml of boiling water with 3 green tea bags
- 100ml chopped fresh parsley
- 15 ml vegetable oil
- 15 ml of butter
- 250 ml white wine
- 250 ml cooking cream 15%
- 100 ml whipping cream 35%
- 5 ml d’agar-agar
- 6 dried shallots
- Salt and pepper
Ceviché
Pour 25 ml lemon juice and 50 ml green tea in a bowl, add 2 scallops, one apple cut julienne style, add 50 ml chopped parsley and one finely cut shallot.
Reduce to dry 250 ml of white wine with 5 dried chopped shallots. Add 150 ml of cooking cream and 50 ml of green tea. Reduce to half or until sauce reaches thickness.
Add 50 ml of chopped parsley. Salt and pepper to taste. Set aside.
Cook 4 scallops to light coloration on both sides in 10 ml of vegetable oil.
Set aside
New cuisine style
In a food processor mix 2 apples with 100 ml of green tea, 15 ml of lemon juice and 50 ml parsley. Pour in a casserole and add l’agar-agar with the help of a whisk. Bring to boil and sieve.
Place in a pan with sides of 2 cm high refrigerate and let set.
Place 2 scallops in 100 ml cooking cream, salt to taste. Liquefy in food processor and sieve, add whipping cream 35% and pour in a siphon. Insert a cartridge of N20. Refrigerate and let set one hour.
Finishing touch and presentation
Reheat panned apples and scallops. Cut a disque d’agar-agar apple and place at one extremity of a plate. Place a small amount of ceviché in the center in a ramekin, place some hot apples and a panned scallop, pour a small amount of tea and parsley sauce.
Place a rose like mousse on the d’agar-agar disque with the help of the siphon.
Decorate and serve.
