Chef recipes FranceChef.TV >Recipe with fish du chef Michael Anthony > fish brook trout
INGREDIENTS

- 1 brook trout
- 2 cipollini onions
- Butter
- Vegetable stock
- Olive oil
- Salt, pepper
- Fleur de sel
- Chive
Pickling liquid :
- 1 cup white wine vinegar
- 1 tbs of sugar
- 1 tsp of salt
- 1 star anise
- 1 tbs of coriander seeds
Onion marmelade :
- 1 ladle of vegetable stock
- 1 cipollini onion
- 1 tablespoon of raspberry vinegar
LA RECETTE DU CHEF

For the puree, slice one onion and sweat it into a pan with butter. Season and add the vegetable stock. Cover with parchment paper. When cooked, blend and soften with a little of olive oil.

Heat all the ingredients from the pickling in a pan. Cut thin slices of the other onion with a mandolin. Sill the liquid on the slices and let infuse 2 hours.

For the marmalade, let reduce the stock with the onion cut in small dices and the vinegar.

Season and marinate the filet of trout with olive oil. Cook it on the skin side on closed grill to keep the smoke. The fish will be cooked when the skin can be pulled back easily.

Dress a line of puree on the plate, beside a few marmalade at some pickled onions. Adorn the side of the fish and put skin side up on the pure. Add a few fleur de sel and cut chive.





Starter for 1 persons
Preparation time : 3 h
Difficulty : Beginner
Required Material :
Recette Hot smoked brook trout