Shell fish and fish

Marinated trout fillets with dill

    Recipe by Michel Moret, La Griotte Restaurant at Bazarnes.

Ingredients:
- 1 2 kg salmon trout
- 1 bunch dill
- 1 kg Guérande salt
- 2 lemons
- 200 g Sechuan pepper
- 1 glass olive oil
- 6 small firm tomatoes
- 300 mixed salad or rocket
- 25 cl single cream
- 2 tablespoons grain mustard


   Preparation:
The day before :
Remove the trout fillets, leaving the skin on, coat them completely with coarse sea salt and Sechuan pepper, cover with a damp towel and leave all night.

The day:
Rinse the trout fillets under the tap, dry them well. Using a long sharp knife, cut the fillets into very thin slices. Place them in a hollow dish, sprinkle with lemon juice, olive oil and chopped dill, leave to marinade for 2 hours in the fridge.

The tomatoes:
Wipe the tomatoes, remove the top, empty them, salt the inside and leave them to drain for 30 minutes standing upside down on a grid. Whip the single cream, add 2 spoonfuls of mustard, fill the tomatoes, put back their tops.

Presentation:
In each dish, arrange the mixed salad, artistically present the marinated trout slices, sprinkle with olive oil, place the tomato with whipped mustard cream and decorate with a lemon quarter and a bunch of dill.

Serving suggestions: White wine Chablis 1er Cru Fourchaume


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