Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Bernard Schahl
Trout Paupiettes scented with Garlic Mustard
Serves 4
- 5 trout
- 1 dl chicken stock
- 1 bouquet of garlic mustard
- 1 cooked potato
- 20 cooked asparagus spears
- 1 lemon quarter
- 1 egg white
- 5 cl cream
Fillet the trout. Make a stuffing with 2 trout fillets, 1 egg white, 5 cl cream and 6 garlic mustard leaves. Lightly press down the 8 fillets. Season with salt and pepper. Smear a fine layer of stuffing over them and place an asparagus spear cut into two on top. Roll up the fillets and pack each fillet into a sheet of cling film. Place them in a saucepan filled with water and poach them for 7 minutes.
La sauce :
Blanch around 20 leaves of garlic mustard.
Mix the chicken stock, the blanched garlic mustard leaves and the cooked potato in a mixer. Add the juice of the lemon quarter.
Lightly brown the paupiettes in a non-stick pan. Serve up a compete paupiette and one cut into 2 on a warm plate. Pour a drizzle of sauce around it. Garnish with a bouquet of asparagus spears.
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Restaurant La Fischhutte
30
route de la Fischhutte
67150 Mollkirch
Tél : 03 88 97 42 03
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