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Trout meuniere

Recommend pairing with Blanc de blancs extra brut 60 months

Portions: 4 people
  • 200 g trout
  • 50 g fermented plum juice
  • 10 ml hazelnut butter
  • 5 g lovage seeds in brine
  • 5 g chopped parsley stalks
  • 5 g chopped parsley
  • Flour 00 to taste
  • Butter to taste
  • Timo
  • 1 clove of garlic

Portion the barbed trout fillet into portions of 50 g each and lightly flour it on both sides. In a pan, melt the butter with the herbs and brown the trout on both sides, continue cooking by basting it with the butter, once cooked, remove it from the heat and add the fermented plum juice, reduce and bind the sauce with a walnut of butter, finally adding the chopped parsley.

Boil 1 liter of water with 30 g of salt, leave to cool.
In the meantime, clean the lovage seeds and put them in an airtight jar, when the brine is cold, cover them up to the brim and leave to ferment at a temperature of around 25°C for a few days.

Put the butter in a saucepan and melt it over low heat until it reaches a nutty colour.

Salt the trout and drizzle it with its plum sauce, arrange a few lovage seeds on it, sprinkle it with the chopped parsley stalks and finish with a few drops of hazelnut butter.