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Brown Trout with Vermouth, Grapefruit and LimeTheWorldWideGourmet.com

Flavors of the Pays de la Loire

Total time: 15 to 30 min

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:164.7 kcal

Proteins:6.6 g

Fats:11.1 g

Carbohydrate:8 g

Fibers:1.4 g

Sugar:2.1 g

Cholesterol:39.4 mg

Sodium:136.7 mg

Calcium:39.9 mg

Energy:545 kcal

Proteins:21.8 g

Fats:36.9 g

Carbohydrate:26.6 g

Fibers:4.7 g

Sugar:7 g

Cholesterol:130.4 mg

Sodium:452.5 mg

Calcium:132 mg

SIMILAR RECIPES

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1500

g

nice brown (fario) trout

2

slices of white sandwich bread

1

clove of garlic

8

caper berries

150

ml

dry white vermouth (noilly prat)

200

g

brocoletti or broccoli

1

sprig of fresh cilantro

15

ml

trout roe

1/2

country style baguette

**Butter

1

pink grapefruit

1

lime

150

g

salted butter

METHOD

Prepare the trout

  1. Cut the trout into 4 equal fillets and keep cold.

Butter

  1. Place the half-salted butter at room termperature so it can be creamed.
  2. Grate the grapefruit and lime zest, mix into the butter and add a few grains of Guérande sea salt and two grindings of pepper; cover with plastic wrap and refrigerate.

Accompaniment

  1. Separate the skinless grapefruit and lime segments and dice finely; combine and refrigerate.
  2. Finely dice the white bread, then sauté in a skillet with a clove of garlic and some olive oil until golden.
  3. Drain, sprinkle with Guérande salt, and keep dry on a paper towel.
  4. Cut up the broccoli coarsely and keep cold.
  5. Cut the baguette into thin slices and toast them; keep dry.

Cooking

  1. Place the trout fillets in the steamer and steam gently.
  2. Meanwhile, in a saucepan, melt a large spoonful of the citrus butter, add the Noilly Prat and bring to a simmer.
  3. Add the diced grapefruit and lime and the pepper and remove from the heat.
  4. In a skillet, sauté the broccoli briskly in some citrus butter, season and set aside.

Presentation

  1. Place a fillet of just-cooked trout onto a plate, add the broccoli and drizzle with the citrus butter/Noilly Prat sauce.
  2. On the fish, place a few croutons, a few grains of fleur de sel, some trout roe, the caper berries and two or three fresh cilantro leaves.
  3. Serve with a toasted baguette slice spread with some citrus butter.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES

Éric Guérin is the chef at "La Mare aux Oiseaux," a restaurant in La Brière, France. He offers three hints for this recipe:

Add 3 capfuls of Noilly Prat to the water for steaming.

You can substitute salmon or a white fish for the trout.

In the summer, add some diced raw cucumber.



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