Follow the recipe from the chef Jeremy Bearman

Old brook trout with potatoes

INGREDIENTS

- 7 oz of marble potatoes
- 4 trouts
- 5 oz of leeks
- 2 Meyer lemon
- 3 oz of king oyster mushroom
- 3 oz of hedgehog
- 3 oz of black trumpets
- 3 oz of chanterelles
- 1 shallot
- 1 head of garlic
- 1 tbs of black pepper corn
- 2 branches of rosemary
- A few bay leaves
- Thyme
- 1 tbs of caper
- Lemon oil
- 4 oz of spinach
- 1 oz of parsley
- Olive oil
- Salt, pepper

LA RECETTE DU CHEF

Cut the shallot and the garlic. Put them in a pan with some oil, the rosemary, the bay leaves and the thyme. Add the potatoes . Season with 2 tsp of salt and 1 tsp of pepper. Cover with water and cook them on a soft fire. Drain the potatoes and cut them in two parts. Color them in a hot pan with a little bit of olive oil and add the mushrooms. Add half of the spinach.

Wash, cut, season and color the leeks with a little bit of olive oil. Let cool down.

For the vinaigrette, cut the shallot and add the caper. Add the zests of one Meyer lemons and his juice. Add the leeks, a line of lemon oil and season. Cut the parsley and add it.

Shock the rest of the spinach in hot salted water. Take them out in cold water. Cut it in a blender and add a little bit of lemon oil to get a smooth puree.

Remove the bones from the trout but keep it entire. Cook and press on each side it on a little bit of olive oil.

Dress the potatoes on a plate, put the trout on it. Put two spoons of spinach puree beside and the vinaigrette on the fish .

Main dish for 4 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material :