Practical information
- Total time: 30 min
- Preparation time: 30 min
- Number of people: 4
- Difficulty: Medium
- Cost: Economical
- Type of cooking: Oven
- Type: Flat
- Category: Beverage
- Nutritional criteria: Low calories, Rich in fiber, Rich in omega 3, Without egg,
Preperation
- Lift the trout fillets, keep them in the fridge.
- Peel the Jerusalem artichokes, cut them into large pieces, put them to cook in a saucepan, with half water, half milk, for 30 minutes.
- Roll out very thin puff pastry discs. Place them on a baking sheet, with a sheet of baking paper.
- Place them in an oven for 14 minutes at 180 °.
- Flambé the white wine (to burn the alcohol and remove the calories).
- Peel the onions and mince them finely. Put them in a saucepan, add the lean fish bones, brown them.
- Add the flambéed white wine, sliced carrots, lemon juice, tomato cut into small cubes, star anise flowers, bouquet garni.
- Bring the preparation to a boil for 30 minutes
- Pass the fish stock to the Chinese.
- With half the fish stock, poach the sea trout fillets without boiling.
- Reduce the cooking of the trout, bind it very lightly with a little cornstarch, and finish with the unsweetened condensed milk.
- TRAINING:
- Place the circle of puff pastry at the bottom of the plate. Add the Jerusalem artichoke puree.
- Place the trout fillet on top.
- Finish with a bead of Neptune sauce around it. Decorate with a few sprigs of chervil.
Recipe by Jean-Yves PELTRIAUX – Restaurant Les Marmottes / Nourishing your health Festival / Brides-les-Bains
