Trout with Chablis
List of ingredients
Serves 4
4 trout, whole
4 eggplants cut into chunks
4 zucchini, diced
5 tomatoes, chopped
Thyme, rosemary, 2 lavender “petals”
2 garlic cloves, chopped finely
3 onions, chopped finely
1 or 2 hot peppers
Salt and pepper
1 glass of Chablis
Sommelier’s tip
Chablis Premier Cru Vaulorent
This wine fits perfectly with the description of a Chablis wine: bright, with a light golden color, with some hints light green. The nose is open, powerful and rich, marked by notes of flint, lime tree flowers and milk, which reminds you of fresh goat cheese. It is ample and well-built in the mouth. The freshness only appears mid-way through each sip, and then develops into a long and tasty persistence, with notes of gooseberries and flowers!
Method
Wash the vegetables.
Fry the onion and garlic in olive oil, then add the eggplants and the tomatoes.
After ten minutes, add the zucchini, salt, pepper, thyme, rosemary, lavender and hot pepper. Simmer for twenty minutes then reduce for ten minutes.
Meanwhile, fry the trout in a frying pan until golden.
Serve hot.
Chef's Tip
Once served, pour a little Carpentras olive oil on each plate. It has a fruity aroma that is very interesting with ratatouille. This olive oil must not be used for cooking – it would lose all its aroma.
