Salted Crisenon trout with summer savory and sorrel
List of ingredients
1 liter white vinegar
2 bunches of sorrel
500g chicken stock
1 bunch of summer savory
This is a delicious dish of trout, simply prepared with salt and served with a sorrel coulis and a touch of summer savory to pep it up. It requires a fresh and dynamic wine, and the vivacity of a Petit Chablis would provide the perfect echo for the recipe.
Remove the fillets from the trout. Cover with rock salt for one hour. Rinse the fillets, dry with a cloth, and set aside in the refrigerator.
Bring the vinegar and sugar to a boil in a saucepan. Sprinkle on the agar, whipping constantly. Add the savory and leave to infuse for 15 minutes. Strain and set aside in the refrigerator.
Blend the raw sorrel with the chicken stock. Season, strain, and set aside in the refrigerator.
To serve, slice the trout and arrange on a plate. Add a few droplets of the savory sauce to the trout and place some sorrel on one side, decorating with a few sorrel leaves.
Make sure the chicken stock is very cold when blending with the sorrel to prevent the juice from blackening.
The author of this recipe
In the light-filled Le Lassey restaurant at the Château de Sainte Sabine, with its impressive view over Châteauneuf-en-Auxois, the menu is full of new dishes. This is no surprise as chef Benjamin Linard only recently took up the post after a spell at Georges Blanc and other fine establishments in the region, including the Relais Bernard Loiseau and the Maison Lameloise. This is traditional cuisine with a contemporary touch, showcasing the finest regional produce.
Le Lassey & Château de Sainte Sabine
In partnership with Côte d'Or Tourisme and Le Bien Public