Éric Guérin is the chef at "La Mare aux Oiseaux," a restaurant in La Brière, France. He offers three hints for this recipe:
Add 3 capfuls of Noilly Prat to the water for steaming.
You can substitute salmon or a white fish for the trout.
In the summer, add some diced raw cucumber.
Prepare the trout
- Cut the trout into 4 equal fillets and keep cold.
- Place the half-salted butter at room termperature so it can be creamed.
- Grate the grapefruit and lime zest, mix into the butter and add a few grains of Guérande sea salt and two grindings of pepper; cover with plastic wrap and refrigerate.
- Separate the skinless grapefruit and lime segments and dice finely; combine and refrigerate.
- Finely dice the white bread, then sauté in a skillet with a clove of garlic and some olive oil until golden.
- Drain, sprinkle with Guérande salt, and keep dry on a paper towel.
- Cut up the broccoli coarsely and keep cold.
- Cut the baguette into thin slices and toast them; keep dry.
- Place the trout fillets in the steamer and steam gently.
- Meanwhile, in a saucepan, melt a large spoonful of the citrus butter, add the Noilly Prat and bring to a simmer.
- Add the diced grapefruit and lime and the pepper and remove from the heat.
- In a skillet, sauté the broccoli briskly in some citrus butter, season and set aside.
- Place a fillet of just-cooked trout onto a plate, add the broccoli and drizzle with the citrus butter/Noilly Prat sauce.
- On the fish, place a few croutons, a few grains of fleur de sel, some trout roe, the caper berries and two or three fresh cilantro leaves.
- Serve with a toasted baguette slice spread with some citrus butter.
Hints & Tips