Trout fillets, crunchy vegetables and mushrooms
- 4 unsalted fillets Trout
- 80 g Dry mousseron
- 1 Clove garlic
- 1 Shallot
- 50 cl Mold juice
- Fresh cream
- Olive oil
- Salt and pepper
- Rehydrate the foams in cold water for 1 hour. Drain and rinse to remove impurities.
- Sweat chopped garlic and shallot in a little butter and olive oil. Add the foams, let sweat 2 to 3 min. Add the juice of the mussels, let reduce to three quarters and cream to obtain a nappy sauce.
- Cook the trout fillets on the skin side in a mixture of butter and olive oil for about 3 minutes.
- Immediately place on a plate and sprinkle with sauce. Serve with mashed parsnips and crisp seasonal vegetables.