Dried Isigny trout, fresh goat's cheese, fennel

This springtime floral dish requires a bit of skill to make. Discover the chef's tips for success!

This recipe by Lucas Tricot, chef at Suzanne restaurant in Lille, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 1 h
Cooking time: 30 min
Resting time: 42 h

Ingredients fordried trout, fresh goat's cheese and fennel

For the dried trout

320 g trout fillets, skin on
600 g coarse salt
100 g sugar
50 g Sarawak pepper

For the fresh goat's cheese mousse

150 g ripened fresh goat's cheese
60 g 35% liquid cream
salt and pepper

For the marinated fennel

1 fennel bulb
30 cl white balsamic vinegar
300 g sugar

For the puffed rice

30 g 3-color rice

For the vinaigrette

3 or 4 langoustine heads (or prawns)
50 g neutral oil (sunflower or grapeseed)
1 sprig thyme
1 bay leaf
75 g rice vinegar
5 g salt
25 g sugar
20 g white vermouth

For the lemon tuile

25 g butter
40 g flour
50 g egg white
Zest of one lemon
Fine salt and freshly ground pepper

Steps for dried trout, fresh goat's cheese and fennel

Prepare the dried trout (2 days before): carefully remove the bones from the trout fillets (or ask your fishmonger). Do not remove the skin. Mix salt, sugar and pepper, then cover the trout with the flesh. Cover with film, then chill for 36 h.
Rinse under cool running water for about 5 min. Pat dry on absorbent paper, then chill in the open air for at least 6 h.
Just before serving, remove the skin and excess fat, then slice to the desired size.
Prepare the fresh goat's cheese mousse: gently loosen the fresh goat's cheese, add the liquid cream, then whip with a whisk or food processor. Season with salt and pepper and chill in a piping bag.
Prepare the marinated fennel: mix 30 cl water, balsamic vinegar and sugar in a saucepan, warm to dilute the sugar, then leave to cool. Using a mandolin or knife, thinly slice the fennel bulb, then cover to the brim with the marinade. Set aside in a cool place.
Prepare the puffed rice: heat a non-stick frying pan over high heat, without fat. When the temperature is sufficiently high (the pan should be slightly smoking), carefully pour in the rice, then allow to puff, stirring regularly. Be careful not to let the rice brown too much. Lower the heat if necessary. When all the rice has been blown, remove to a plate, leave to cool and set aside in a dry place.
Prepare the vinaigrette: make a shellfish oil by placing the langoustine heads, thyme and bay leaf in a saucepan, then cover to the brim with neutral oil.
Heat over low heat, and small bubbles will begin to rise to the surface. Continue cooking at minimum power until the bubbles disappear. Leave to cool, then strain. Set aside in a cool place.
Gather the remaining ingredients in a saucepan, warm to dilute the sugar and salt, then leave to cool. Just before serving, sprinkle with oil from the shellfish heads. Prepare the lemon tuiles: whisk together the egg whites, a pinch of salt and a pinch of pepper, flour and lemon zest. Melt the butter, then add to the mixture. Beat vigorously to avoid lumps. Set aside in a cool place, then bake in a silicone mould or on a tray covered with baking paper for 8 min at 170°C (th. 5-6).
Arrange on the plate at the last minute.

For furtherinformation, please contact

Suzanne, 4 place Philippe Lebon, 59000 Lille
12/20 in the Livre des 109
Read Gault&Millau's review of Suzanne

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