Il carpaccio de truite à l’ail rose de lautrec

This cold fish entrée requires a very sharp knife and some skill in wielding it. Trout has always been a favourite fish in the South-West, although the restrictions on fishing for it has resulted in most of it coming from specialized trout farms. At Lautrec, it is not difficult to imagine the urge to combine trout with the very special garlic of that area, and this recipe comes from the patron at the Auberge Le Garde Pile. It calls for an unusually large fish weighing about 1.