Confit trout with ground ivy

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

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.
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.
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.
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.