Trout with Almonds done like a Roast

Recipe

Step 1

Prepare the stuffing for the roast. Chop the mushrooms and the shallot with a knife. Fry them in butter for 10 minutes and leave to cool.

Step 2

Wash and dry the herbs and put them into a mini blender with the pink peppercorns. Chop and add them to the mushroom mixture. Season to taste and leave to cool. Preheat the oven to 200 °C.

Step 3

Pat the surface of the trout fillets dry with a clean cloth. Spread the stuffing onto one of the two fillets. Place the other fillet flesh side down on top and secure the two fillets with string, starting from the middle, as if you were preparing a roast. Place the fillet in an oven dish and drizzle with a little olive oil. Roast in the oven for 20 to 25 minutes.

Step 4

Make the Champagne sauce. Finely chop the shallot and sweat in 20 g of butter for 3 minutes. Add the Champagne and reduce by a third. Then add the fish stock and leave to reduce by half.  Add the cream and leave to reduce until the cream coats the back of a spoon.

Step 5

Strain the sauce and return to the saucepan. Add the remaining butter and melt very gently, stirring with a whisk. Season to taste and then add the juice of half a lemon.

Step 6

Toast the almonds in a dry skillet for 2 to 3 minutes.

Step 7

Serve the fish sprinkled with the almonds and accompanied by its Champagne sauce.

 

♥To be enjoyed with Palmer & Co Blanc de Blancs.

Ingredients

For the roast :

• 2 trout fillets
• 2 shallots
• 1 bunch of chives
• 1 bunch of dill
• 2 tsp. of pink peppercorns
• 400 g of button mushrooms
• 125 g of flaked almonds
• 30 g of butter
• 2 tsp. of olive oil

For the sauce :

• 1 shallot
• 50 g of butter
• 20 cl of Champagne
• 15 cl of fish stock
• 25 cl of single cream
• Half a lemon