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Cooking Recipe Video : Trout of the lake in compote herbs

 


    Restaurant: Hotel-Restaurant Georges W
Phone:
 +41(32)957 66 33
Website:
 www.georges-wenger.ch
Address:
 "2, rue de la gare&qu
"In the Jura region on an altitude of 3000 feet, the ancient train station hotel from Noir...
Trout of the lake in compote herbs
Recipe Description:
Preparation of the trout: Salt and pepper the pavements of trout slightly, make then cook them steam-powered very soft (60 degrees) during 6 to 8 minutes. Preparation of the herbes compote: Rudely chop then the herbs make come back them in 40 g of butter. Add the spinach mash, salt and pepper, finally, finish while adding, before serving, the juice of lemon. Preparation of sauce: Make reduce of half the white wine and the aroma of fish. Add cream and continue cooking, until a very light link. Finish while adding the hazel butter and the juice of lemon, mix and rectify flavors, so necessary. Schooling: Deposit at the middle of the plate digs (preheated) 1 spoon to soup of herbes compote, surmount with the trout and entour
Seafood & Fish Cooking Recipes on Videos
Servings:
 0 People
Cooking recipe time in minutes:
 30
Recommended wine with the dish:
 Dézaley Grand Pertuis 1990 Vin blanc du canton de Vaud des caves du Grillon
Difficulty level:
 Easy

Trout of the lake in compote herbs

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
• 4 pavements of trout of the lake of 100 g each decorated and desar?tes The furniture: • 4 cool herb bouquets The compote of herbs: • 50 g of parsley leaves flat • 30 g of chervil • 1 boot of chive • 1 c. to sugar of spinach • mash 40 g of butter • 1 juice of lemon seasons It: • 5 dl of cream • 1 dl of wine white (Chasselas) • 40 g of butter hazel • 1 dl of trout aroma • juice of lemon • salt, pepper
     Cooking recipe preparation instructions:
Preparation of the trout: Salt and pepper the pavements of trout slightly, make then cook them steam-powered very soft (60 degrees) during 6 to 8 minutes. Preparation of the herbes compote: Rudely chop then the herbs make come back them in 40 g of butter. Add the spinach mash, salt and pepper, finally, finish while adding, before serving, the juice of lemon. Preparation of sauce: Make reduce of half the white wine and the aroma of fish. Add cream and continue cooking, until a very light link. Finish while adding the hazel butter and the juice of lemon, mix and rectify flavors, so necessary. Schooling: Deposit at the middle of the plate digs (preheated) 1 spoon to soup of herbes compote, surmount with the trout and entour
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