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Trout Stuffed with Pear, Hazelnus and Oregano Recipe
Trout Stuffed with Pear, Hazelnus and Oregano
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
Flavors of France
Total time: 1hr to 2hr

Prep. time: 20 minutes
Waiting time: 1 hour
Cooking time: 30-40 minutes

Difficulty: Requires a certain dexterity
For 4 servings

- 4 Trout, 300 g / 10 oz. each
- 100 g (3 1/2 oz.) dried morels
- 100 g (3 1/2 oz.) pork caul fat
- 50 ml (3 tbsp.) hazelnut oil
- 30 g (2 tbsp.) butter
- Sea salt, freshly ground pepper

For the filling
- 1 large Pear
- 50 g (2 oz.) Hazelnut (Filbert)s
- 50 g (2 oz.) young spinach

For the sauce
- 50 ml (3 tbsp.) hazelnut oil
- 50 g (3 tbsp.) butter
- Fresh oregano
- 100 ml (6 tbsp.) fish stock
- 2 cloves of garlic
- 2 shallots
- 150 ml (10 tbsp.) heavy cream or crème fraîche
- Salt and pepper

Basic preparation

  1. Have your fishseller fillet the trout, leaving them attached at the belly. Wash them. Season with salt and pepper. 
  2. An hour in advance, rehydrate the morels in warm water. Reserve the soaking liquid. Wash under running water to eliminate any sand.

Preparing the stuffing

  1. Heat 50 ml (3 tbsp.) hazlenut oil and 50 g (3 tbsp.) butter in a non-stick skillet. 
  2. Add the peeled, seeded, diced pear. Brown lightly. 
  3. Add the skinned, lightly toasted hazelnuts. 
  4. End with the young spinach leaves. Brown lightly, then cool immediately. 

Assembly and cooking

  1. Divide the filling equally over the fillets. Sprinkle with fresh oregano. Close up the 2 fillets to reform the trout. Roll each fish in caul fat and refrigerate. 
  2. Place the morels in boiling salted water and cook for 10 minutes. Drain and keep warm. Strain the morels' soaking liquid through fine cheesecloth and reduce to 50 ml (3 tbsp.).
  3. Add the garlic, chopped shallots and fish stock. Reduce for 2 minutes. 
  4. In an ovenproof dish, place 50 ml (3 tbsp.) hazelnut oil and 30 g (2 tbsp.) butter and brown the trout wrapped in caul fat. Turn after 3 minutes and transfer to a moderate oven (150° C / 300° F)  for 5 minutes.
  5. Finish the sauce by whipping the cream and adding it into the morel juice-fish stock mixture. Whisk briskly. 
  6. Spoon the sauce onto each plate. Place the trout on top with a few morels and a sprinkling of fresh oregano. 

I suggest a red Jura wine, Arbois Trousseau

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