Summer
Filet of Poached Fario Trout with Aromatic Butter
- Prep time 1 hour
- Cook time 1 hour
- Serves 4
Author Notes
Embark on a gastronomic journey with Chef Olivier Valade of the renowned Château Saint Jean in Montluçon, France, as he presents his signature creation: Poached Fario Trout with Aromatic Butter. A masterful blend of locally sourced ingredients and meticulous technique, this dish showcases Chef Valade's dedication to culinary excellence. Delicately poached fillets of Fario trout are bathed in a fragrant infusion of citrus-infused butter, offering a symphony of flavors that dance on the palate. Accompanied by a citrus whey emulsion, crispy puffed quinoa flakes, and the refreshing crunch of thinly sliced fennel, each element is thoughtfully curated to deliver a dining experience that is nothing short of extraordinary. Experience the essence of Montluçon's rich culinary heritage through Chef Valade's culinary artistry, where passion and creativity converge to create a feast for the senses. —damianotrulli
Ingredients
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Fario trout fillet: 4 pieces, 120g each
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Seasonal greens and flowers, to taste
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Aromatic Butter:
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500g
Unsalted butter
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1 sprig
Lemon thyme
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1
Orange
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1
Lemon
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1
Lime
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1
Garlic
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Whey Emulsion:
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Whey from clarified butter
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2ml
Lemon vinegar
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1/4
Zest of lime
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1/4
Zest of lemon
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2g
Potato starch
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Puffed Quinoa Flakes:
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0,4l
Sunflower oil
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40g
Quinoa flakes
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Freshness of Fennel:
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1
large fennel bulb
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1
finger lime
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20ml
grapeseed oil
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1/4
Juice of orange
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1/4
Juice of lime
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1 pinch
Pinch of Espelette pepper
Directions
- Aromatic Butter: Melt the butter in a double boiler. Once melted, separate the fat from the whey, known as clarified butter. Reserve the whey. In a saucepan, combine the clarified butter and aromatics. Infuse over low heat.
- Whey Emulsion: Heat the whey until boiling, then add the dissolved potato starch. Whisk well. Add the lemon and lime zests using a microplane zester, lemon vinegar, and salt. Keep warm in a double boiler.
- Freshness of Fennel: Slice the fennel very thinly with a mandoline, like a leaf. Place the fennel in ice water for 20 minutes to make it crunchy. Drain the fennel in a salad spinner and then on paper towels. Prepare the vinaigrette by mixing citrus juices, oil, and Espelette pepper. Season to taste.
- Puffed Quinoa Flakes: Heat sunflower oil to 200°C in a deep saucepan. Carefully add quinoa flakes; be cautious as they may overflow. Fry in two batches for safety. Drain the puffed flakes on paper towels. Season with salt and parsley powder.
- Cooking and Plating: Heat the aromatic butter in a sauté pan to 100°C. Add the trout fillets and remove from heat. Let cook for approximately 4 minutes. Season the crunchy fennel with vinaigrette. Remove the trout fillets and drain on paper towels. Season with fleur de sel. In a semi-deep plate, place the trout fillet, add the fennel freshness on top, along with quinoa flakes, finger lime pearls, seasonal greens, and flowers. Pour the whey emulsion around the plate.
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