Shell fish and fish - Trout stuffed with Peulons, coated in dry ham with a Chablis court-bouillon (Chablis Vieilles vignes)


  • 6 250 g trout
  • 1 litre of chablis
  • 3 fine slices of Morvan ham
  • 1 large onion studded with a clove
  • 1 carrot
  • 4 leek
  • 4 celery stalks
  • 1 bouquet garni
  • 50g butter
  • 50 cl cream
  • Chervil

For the stuffing:

  • 200 g pink trout flesh
  • Shallots
  • 200 g mushrooms
  • 100 g bread (crusts removed)
  • 200 g sorrel


Recipe by Michel Moret.

Preparation of the court-bouillon:
1 litre water, 1 litre Chablis and all the aromatic vegetables. Cook for 30 minutes and strain.

Preparation of the stuffing:
Sweat the shallots, chopped mushrooms, squeezed bread, cooked and flaked fish flesh, chopped sorrel in butter.

Preparation of the trout:
Gut the trout through the gills (without opening the belly).
Rinse thoroughly in cold water, remove bones through the back.
Spread the stuffing inside, wrap in half a slice of dry ham then in film to hold in all the flavour. Plunge the trout in boiling water for 15 minutes. Remove the film, remove the skin while keeping the dry ham on.

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