Recipe: Duo of Smoked Trout

Name: Duo de truites fumées
Prep time: 25 min
Cook time: 120 min
Total time: 205 min
Yield: 4 portions
Ingredients: 150 g de petits pois blonds de la Planèze* ou de pois chiches \\"bios\\"; 70 g de truite des pyrénées saumonée fumée a chaud; 70 g de truite blanche élevée \\"Bio\\" fumée a chaud; quelques filaments de poivrons rouges confits; pour la vinaigrette :huile de cameline (ou pépins de raisin) juste tiédie avec des feuilles de verveine citronnée; quelques gouttes de vinaigre de cidre; sel et poivre blanc du moulin; 2 feuilles de laurier; gros sel; 1 cuiller a soupe de bon Curcuma (Madagascar par exemple).

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (8 reviews) Starters

Prep 25 min

Cook 120 min

Rest 1h

Total 3h25

Servings 4 serv.

Ingredients for 4 servings

150 g of blonde peas from the Planèze* or organic chickpeas
70 g of salmon-colored Pyrenees trout hot smoked
70 g of white trout raised "Organic" hot smoked
a few strands of preserved red peppers

for the vinaigrette:

camelina oil (or grape seed) just warmed with lemon verbena leaves
a few drops of cider vinegar
salt and white pepper from the mill
2 bay leaves
coarse salt
1 tablespoon of good Turmeric (Madagascar for example).

Step-by-step directions

1 The day before, soak your blonde peas or chickpeas in water.

2 The next day, pour the peas into a saucepan, cover them with water and blanch for 5 minutes at a boil, then cool them and cook them, covered with water, add your bay leaves and your Turmeric, cook gently for 2 hours, then 15 minutes before, salt them for the chickpeas 1h15 is enough.

3 Drain them, cool them, then season them with salt and pepper, oil and vinegar and set aside.

4 Arrange in the center of the plate, then alternate on each side thin slices of your smoked fish surrounded by strands of preserved red peppers.
Recipe prepared with exceptional products tasted during a professional trade fair.
www.fumaison-occitane.fr

Truite Truite fumée