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Brown Trout with Vermouth, Grapefruit and Lime Recipe
Brown Trout with Vermouth, Grapefruit and Lime
Éric Guérin, la Mare aux Oiseaux, France
Éric Guérin, la Mare aux Oiseaux, France
Flavors of the Pays de la Loire
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

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.

For 4 servings

- 1 nice brown (fario) trout, 1.5 kg (3 lb.)
- 2 slices of white sandwich bread
- 1 clove of garlic
- 8 caper berries (or 16 capers)
- 200 g (7 oz.) brocoletti or broccoli
- 1 sprig of fresh cilantro
- 1 Tbsp. trout roe
- 1/2 country-style baguette

- 1 pink grapefruit
- 1 lime
- 150 g (5 oz.) half-salted butter

Prepare the trout

  1. Cut the trout into 4 equal fillets and keep cold.


  1. Place the half-salted butter at room termperature so it can be creamed.
  2. 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.


  1. Separate the skinless grapefruit and lime segments and dice finely; combine and refrigerate.
  2. Finely dice the white bread, then sauté in a skillet with a clove of garlic and some olive oil until golden.
  3. Drain, sprinkle with Guérande salt, and keep dry on a paper towel.
  4. Cut up the broccoli coarsely and keep cold.
  5. Cut the baguette into thin slices and toast them; keep dry.


  1. Place the trout fillets in the steamer and steam gently.
  2. Meanwhile, in a saucepan, melt a large spoonful of the citrus butter, add the Noilly Prat and bring to a simmer.
  3. Add the diced grapefruit and lime and the pepper and remove from the heat.
  4. In a skillet, sauté the broccoli briskly in some citrus butter, season and set aside.


  1. Place a fillet of just-cooked trout onto a plate, add the broccoli and drizzle with the citrus butter/Noilly Prat sauce.
  2. 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.
  3. Serve with a toasted baguette slice spread with some citrus butter.
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