To cook trout, in the Pyrenees, we know how to do it! And we like to associate it with other typical products of our neighbors of 64, such as Espelette pepper.

A great recipe from Chef Laurent Bibola, from the Auberge d'Antan in Saint-Girons.


  • 1 trout of 300 gr
  • 100 gr of Espelette pepper butter

    For the fish stock:
  • trout bones and head
  • 1 shallot
  • 1 carrot
  • 1/8 leeks
  • a stalk of celery
  • Bouquet Garni
  • salt pepper
  • 10 cl white wine
  • 50 cl water

    For the pan-fried chanterelles:
  • 250 gr of chanterelles
  • 2 shallots
  • 1 butter nuts
  • salt pepper

Prep time

For the trout:

Start by lifting the trout fillets. Then, fry them on the skin with the butter while spooning the fillet continuously to make the emulsion.

For the fish stock:

Stiff the bone and the head of the trout in a saucepan with butter. Add the finely chopped aromatic garnish.
Dicing with white wine. Add the water and let reduce over low heat for 30 min.
Finally, Chinese.

For the pan-fried chanterelles :

Do sweat chanterelles with shallots and butter. Finish cooking with the stock, season then drain.

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