-
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
Continue After Advertisement
Ingredients
-
Fario trout fillet: 4 pieces, 120g each
-
Seasonal greens and flowers, to taste
-
Aromatic Butter:
-
500g
Unsalted butter
-
1 sprig
Lemon thyme
-
1
Orange
-
1
Lemon
-
1
Lime
-
1
Garlic
-
Whey Emulsion:
-
Whey from clarified butter
-
2ml
Lemon vinegar
-
1/4
Zest of lime
-
1/4
Zest of lemon
-
2g
Potato starch
-
Puffed Quinoa Flakes:
-
0,4l
Sunflower oil
-
40g
Quinoa flakes
-
Freshness of Fennel:
-
1
large fennel bulb
-
1
finger lime
-
20ml
grapeseed oil
-
1/4
Juice of orange
-
1/4
Juice of lime
-
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.
See what other Food52ers are saying.