Recettes
Kenauk Summer Trout
Kenauk Summer Trout
At Château Montebello, the restaurant Aux Chantignoles invites you to discover a gourmet creation inspired by fresh, locally sourced ingredients. This exquisite dish is certain to delight and impress your guests.
Serves 4 to 6 people, depending on the size of the trout.
Ingredients
Two hole trout from Kenauk fish farm, gutted but not filleted.
For the fennel and saffron cream:
- 2 medium onions
- A few cloves of garlic
- 1 fennel bulb
- 300 ml of 35% heavy cream
- 20 ml of Sambuca or another anise-flavored spirit — or any other alcohol, even alcohol-free, depending on preference
- A pinch of saffron
- Salt and pepper to taste
For the vegetable salad:
- 2 baby fennel bulbs
- 1 head of Romanesco
- A handful of arugula, purslane, or any fresh salad greens
- A few radishes
- A few pattypan squash or zucchinis
- Any other seasonal vegetables you may discover during your gourmet adventures at local farmers’ markets or from regional producers. Let your cravings guide you.
For the vinaigrette:
- 10 ml champagne vinegar
- 30 ml camelina oil
- 1 tablespoon whole grain mustard
For the Crispy Risotto Tile (also known as soccarat):
- 1 finely chopped onion
- 10 ml olive oil
- 100 ml Arborio rice
- 50 ml white wine
- 750 ml vegetable broth
- A pinch of saffron
- Salt and pepper to taste
Preparation
Trout
- Fillet the trout.
- Let them rest in the refrigerator.
- After one hour, take your time to carefully remove all the bones.
- Return the fillets to the fridge while preparing the next steps.
Fennel Cream
- Finely slice the onions and garlic. Sweat gently in olive oil without browning, until meltingly tender.
- Add the sliced fennel and continue slow cooking with the vegetables.
- Once tender, pour in the Sambuca and flambé. Be cautious of flare-ups. Let the flames die out naturally and reduce until the liquid has evaporated.
- Add the cream and saffron.
- Bring to a boil, then remove from heat.
- Blend everything in a food processor until smooth and creamy.
Vegetables
- Clean the vegetables under cold water and cut them into quarters.
- Blanch them in boiling salted water for 2–3 minutes, then immediately stop the cooking by plunging them into a bowl of ice water. After 5 minutes, remove, dry thoroughly, and set aside.
Vinaigrette
- Mix 10 ml of champagne vinegar, 30 ml of camelina oil, and 1 tablespoon of whole grain mustard.
- Adjust seasoning to taste.
Soccarat (Crispy Risotto Tile)
- Soften the onion in half the butter. Add the rice and stir for 1 minute to coat well. Pour in the white wine and reduce until nearly dry.
- Over medium heat, add the vegetable broth about 250 ml at a time, stirring frequently until fully absorbed before each addition. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth if needed.
- Spread the risotto onto a parchment-lined baking sheet and let cool completely.
- Cut into rectangles as desired.
- Sear one side of each rectangle over medium heat until golden and crispy.
Plating
- Sear the trout skin-side down over high heat, then reduce the heat after two minutes.
- Spoon the saffron fennel cream into the center of the plate.
- Arrange the crunchy vegetable salad over the cream.
- Place the cooked trout on top.
- Finish with the crispy risotto tile (soccarat).
- Bon appétit!