5 Comments

  1. The second picture is mouth-watering! Would you mind sharing the recipe, please? Pretty please? Tried to google it but no luck.

  2. Tore Wretmans classic book Menu was published in 1956. Mr Wretman experienced this trout at the world famous three star restaurant La Pyramide in Vienne, just south of Lyon between Paris and the french riviera.

    Stuffing.
    Finely chopped carrot, mushrooms and truffle (conserved will do). Sear in butter until soft. Remove from flame, add two egg yolks mixed with three tablespoons of double cream. Add salt, pepper, cayenne and some finely chopped fines herbes.

    Gut the trout, remove gils and carefully scrape out all blood. Leave head and tail. Fill with stuffing and seal with a couple of toothpicks. Rub salt and pepper all around the fish.

    Put a copper plateau on the flame. Sear two finely chopped shallots some fresh thyme and half a crushed bayleaf in butter. Add fish and 3/4cups of Port wine. Let it simmer for a couple of minutes. When the wine starts boiling put the plateau in a hot oven for approx. 10 minutes. Remove from oven and carefully lift the trout aside keeping it warm under waxed paper or alufoil.

    Let the remaining stock reduce and add some beurre manié. Add 3/4cups of double cream. Let simmer until it thickens. Strain the sauce through a chinois and finish it off with some cold butter, salt, pepper and a squeeze of lemon. Remove toothpicks and skin.

    Prepare for goosebumps!

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