Fillets of Salmon Trout with Vegetable Brunoise and Port

Name: Fillets of Salmon Trout with Vegetable Brunoise and Port (Filets de truite saumonée à la brunoise de légumes et au porto)
Yield: For four people
Cuisine: French
Ingredients: 4 salmon trout, weighing 300 g (10½ oz) each, or 2 larger salmon trout, weighing 700 g (1½ lb) each; 1 carrot all cut into very small dice (brunoise); 1 small turnip all cut into very small dice (brunoise); 50 g (2 oz) celeriac all cut into very small dice (brunoise); 1 small courgette all cut into very small dice (brunoise); 6 small onions, finely chopped; 6 shallots, finely chopped; 1 bouquet garni of parsley stalks, thyme and half a bay leaf; 1 bouquet garni of parsley stalks, thyme and half a bay leaf; 1 bouquet garni of parsley stalks, thyme and half a bay leaf; 1 bouquet garni of parsley stalks, thyme and half a bay leaf; 80 g (3 oz) butter; 6 tablespoons sweet white wine (Sauternes, Barsac or Monbazillac); 6 tablespoons sweet white wine (Sauternes, Barsac or Monbazillac); 6 tablespoons sweet white wine (Sauternes, Barsac or Monbazillac); 6 tablespoons sweet white wine (Sauternes, Barsac or Monbazillac); 2 tablespoons port; 6 tablespoons aromatic white wine court-bouillon or fish fumet (optional); 6 tablespoons aromatic white wine court-bouillon or fish fumet (optional); juice of half a lemon; 1 large tomato, skinned, deseeded and diced; 1 tablespoon continental parsley, coarsely chopped; salt, freshly ground pepper; salt, freshly ground pepper

Filets de truite saumonée à la brunoise de légumes et au porto

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

4 salmon trout, weighing 300 g (10½ oz) each, or 2

Europe
France
Fish course
Starter
Gluten-free
Pescatarian
Summer

Method

Preparing the brunoise

Melt 50g (2 oz) of the butter in a gratin dish and put in the diced vegetables. Add the bouquet garni and cook gently for about 5 minutes, stirring the vegetables round with a wooden spoon. Season them with salt and pepper as they are cooking. Deglaze the pan with the sweet white wine and the port, and the aromatic white wine <