Shell fish and fish

Instant white trout back

Ingredients:
- 4 white trout
- 80 g lamb's lettuce
- 4 large shallots
- 20 cl Moselle white wine
- 4 dl single cream
- 120 g butter
- 20 sprigs chives
- 4 cl white wine vinegar
- 8 cl walnut oil
- 4 small, firm tomatoes
- 4 cl olive oil
- Salt, pepper

   Recipe:
1 - Reduce the white wine with the chopped shallots until almost dry,      add the cream and butter. Reduce until you obtain a sauce and      strain.
2 - Remove the fillets from the trout without removing the skin.
3 - Cook them on an oiled sheet in the oven for 5 minutes and remove      the skin once cooked.
4 - Clean the lamb's lettuce, dice the tomatoes.
5 - Prepare a vinaigrette with the oil, vinegar and shallots.

Setting out:
Arrange the salad in a plate, place trout fillets all around, coat with the sauce and sprinkle with chives.

Serving suggestions: White wine Chablis 1er Cru Fourchaume


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