©
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.
For further information
- Abîme - L'Auberge du Pont, 991 route du pont de l'Abîme, 74540 Gruffy
- 13/20 in the Livre des 109
- Read Gault&Millau's review of Abîme - L'Auberge du Pont
These recipes might interest you
Baba ganoush
Le chef Alan Geaam transmet sa recette de Baba ganoush, un hommage à ses origines libanaises. Elle met à l'honneur un produit phare, l'aubergine, en un mélange de textures entre caviar crémeux et lanières de pitas frites.
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Nicolas Bottero rend hommage au terroir provençal en revisitant une pissaladière version gastronomique, en jouant sur les saveurs et les textures. Cette recette, qu'il propose dans son restaurant le Mas Bottero, sur la N7, est une ode à l'été.
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
PARTNERS
See More
PARTNERS
See More
