Salted Crisenon trout with summer savory and sorrel
List of ingredients
Serves four
1 trout
1 liter white vinegar
400g sugar
11g agar
2 bunches of sorrel
500g chicken stock
1 bunch of summer savory
Rock salt
Sommelier’s tip
Petit Chablis
This is a delicious dish of trout, simply prepared with salt and served with a sorrel coulis and a touch of summer savory to pep it up. It requires a fresh and dynamic wine, and the vivacity of a Petit Chablis would provide the perfect echo for the recipe.
METHOD
Remove the fillets from the trout. Cover with rock salt for one hour. Rinse the fillets, dry with a cloth, and set aside in the refrigerator.
Bring the vinegar and sugar to a boil in a saucepan. Sprinkle on the agar, whipping constantly. Add the savory and leave to infuse for 15 minutes. Strain and set aside in the refrigerator.
Blend the raw sorrel with the chicken stock. Season, strain, and set aside in the refrigerator.
To serve, slice the trout and arrange on a plate. Add a few droplets of the savory sauce to the trout and place some sorrel on one side, decorating with a few sorrel leaves.
Chef’s tip
Make sure the chicken stock is very cold when blending with the sorrel to prevent the juice from blackening.
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