Recipe for Gabriel’s local trout (Auvergne style)
Ingredients Serves 4
- 4 trout
- 2 shallots
- 100ml Saint Pourçain red wine (or a wine with a high Gamay content)
- 100ml homemade veal stock (or make veal stock with 100ml boiling water + 2 teaspoons powdered veal stock)
- 40g butter
- Salt, pepper
And, to serve:
- Green beans browned with onions
- and/or roasted carrots
- and/or Puy lentils cooked in vegetable stock
Equipment You will need
- A filleting knife for filleting trout
- A paring knife for peeling and finely chopping shallots
- A Santoku knife for cutting and preparing vegetables for side dishes
Yummy !!! The recipe
Fillet the trout and remove the bones.
Set it aside in the refrigerator.
Preheat the oven to 180°C.
Peel and finely chop the shallots and place them in a saucepan with the red wine.
Reduce the wine over a high heat.
When almost all of the wine has evaporated, reduce the heat and add the veal stock.
Cook for 10 minutes over a low heat.
Meanwhile, melt 30g of butter in a frying pan and cook the fillets skin-side down.
When golden brown, transfer to an ovenproof dish.
Put a knob of butter (the remaining 10 g) on each trout fillet.
Season with salt and pepper, then place in the oven for 10–15 minutes.
Arrange two trout fillets on each plate and drizzle with sauce.
Coat the lentils and vegetables served as a side dish in sauce, too.
