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.
Ingredients:
- 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.
