Alpine Sautéed Brown Trout

Name: Alpine Sautéed Brown Trout
Cuisine: French
Ingredients: Small handful of fresh herbs such as parsley, bay leaf, marjoram or thyme; Small handful of fresh herbs such as parsley, bay leaf, marjoram or thyme; Small handful of fresh herbs such as parsley, bay leaf, marjoram or thyme; 1 garlic clove; 1 thick slice of brioche or other sweet milk bread, cut into croutons; 1 thick slice of brioche or other sweet milk bread, cut into croutons; Sunflower oil, for frying (optional); 1 thick slice, about 85 g (3 oz ), of ventrèche (French unsmoked bacon), streaky bacon or pancetta, cut into small cubes; 1 brown trout, gutted and de-scaled; 100 g (3½ oz ) unsalted butter; 1 slice of lemon; Small handful of fresh herbs such as parsley, bay leaf, marjoram or thyme; Small handful of fresh herbs such as parsley, bay leaf, marjoram or thyme; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; 50 g (1¾ oz ) Beaufort Chalet d’Alpage cheese at room temperature, cut into small cubes; Flour, for dusting; 1 thick slice, about 85 g (3 oz ), of ventrèche (French unsmoked bacon), streaky bacon or pancetta, cut into small cubes; 1 thick slice, about 85 g (3 oz ), of ventrèche (French unsmoked bacon), streaky bacon or pancetta, cut into small cubes; 1 thick slice, about 85 g (3 oz ), of ventrèche (French unsmoked bacon), streaky bacon or pancetta, cut into small cubes

Preparation info

Serves
1

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

The monastery of La Grande Chartreuse is hidden away in the mountains of the national park of Chartreuse. It was here that the wonderfully aromatic green liqueur, Chartreuse, was invented by the monks. This protected area of natural beauty is a magnet for tourists at all times of the year. The rushing streams are home to trout, and a day can be very pleasantly spent fishing and picnicking. Here is a recipe of stark simplicity that says a lot about its origins.

Ingredients

Europe
France
Main course

Ingredients

Method