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Confit trout with ground ivy

Confit trout with ground ivy

2/7/24, 8:30 AM
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Discover the minty, lemony taste of ground ivy in a simple fish recipe by chef Maxime Ardin.

This recipe by Maxime Ardin, chef at Abîme - L'Auberge du Pont in Gruffy, is from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 4
  • Preparation time: 20 min
  • Cooking time: 10 min
  • Rest: 20 min

Ingredients for Maxime Ardin 's trout confit

  • 2 boneless trout fillets, 150 g each
  • 1 bunch ground ivy
  • 2 shallots
  • 2 tablespoons white vinegar
  • 1 glass dry white wine
  • 1 tbsp. trout roe
  • 150 g butter
  • 1 slice day-old bread
  • ½ l grapeseed oil
  • 500 g coarse salt
  • Fine salt

Steps for Maxime Ardin 's trout confit

  1. Prepare the trout: place the fillets in a dish and cover with coarse salt, leave to rest for 20 min. Rinse thoroughly and cut the fillets in half to make 4 portions.
  2. Prepare the sauce: finely chop the shallots and sweat them in a saucepan with a knob of butter and salt. Deglaze the shallots with the white vinegar and white wine, and reduce by a third. Add the butter, cut into small cubes, and blend with a hand blender.
  3. Prepare the croutons: cut the bread into small pieces and brown in butter. Gently heat the grapeseed oil to around 65°C and immerse the trout fillets in the oil for 5 min. As soon as the skin peels off, they're done.
  4. Finishing and garnishing: at the last moment, add chopped ground ivy and trout roe to the sauce. Arrange the trout with the croutons and a few ivy leaves.

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