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Trout Stuffed with Pear, Hazelnus and OreganoTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 20 minutes + 1 hour waiting time
Cooking time: 30-40 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:206.1 kcal

Proteins:15.1 g

Fats:14.6 g

Carbohydrate:3.7 g

Fibers:0.6 g

Sugar:0.7 g

Cholesterol:57.4 mg

Sodium:65.9 mg

Calcium:46.1 mg

Energy:994 kcal

Proteins:72.6 g

Fats:70.5 g

Carbohydrate:18 g

Fibers:3.1 g

Sugar:3.6 g

Cholesterol:277.1 mg

Sodium:317.7 mg

Calcium:222.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

300

g

trout

100

g

dried morels

100

g

pork caul fat

50

ml

hazelnut oil

30

g

butter

sea salt, freshly ground pepper

*For the filling

1

large pear

50

g

hazelnut (filbert)s

50

g

young spinach

*For the sauce

50

ml

hazelnut oil

50

g

butter

fresh oregano

100

ml

fish stock

2

cloves of garlic

2

shallots

150

ml

heavy cream or crème fraîche

salt and pepper

METHOD

Basic preparation

  1. Have your fishseller fillet the trout, leaving them attached at the belly. Wash them. Season with salt and pepper.
  2. An hour in advance, rehydrate the morels in warm water. Reserve the soaking liquid. Wash under running water to eliminate any sand.

Preparing the stuffing

  1. Heat 50 ml (3 tbsp.) hazlenut oil and 50 g (3 tbsp.) butter in a non-stick skillet.
  2. Add the peeled, seeded, diced pear. Brown lightly.
  3. Add the skinned, lightly toasted hazelnuts.
  4. End with the young spinach leaves. Brown lightly, then cool immediately.

Assembly and cooking

  1. Divide the filling equally over the fillets. Sprinkle with fresh oregano. Close up the 2 fillets to reform the trout. Roll each fish in caul fat and refrigerate.
  2. Place the morels in boiling salted water and cook for 10 minutes. Drain and keep warm. Strain the morels' soaking liquid through fine cheesecloth and reduce to 50 ml (3 tbsp.).
  3. Add the garlic, chopped shallots and fish stock. Reduce for 2 minutes.
  4. In an ovenproof dish, place 50 ml (3 tbsp.) hazelnut oil and 30 g (2 tbsp.) butter and brown the trout wrapped in caul fat. Turn after 3 minutes and transfer to a moderate oven (150° C / 300° F) for 5 minutes.
  5. Finish the sauce by whipping the cream and adding it into the morel juice-fish stock mixture. Whisk briskly.
  6. Spoon the sauce onto each plate. Place the trout on top with a few morels and a sprinkling of fresh oregano.

SOMMELIER

I suggest a red Jura wine, Arbois Trousseau


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