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Ingredients :

• 6 trout fillets of 100 grammes each
• 300 ml. of carrot juice
• 100 ml. of cream 35%
• 1 tablespoon of ginger
• 1 tablespoon of dried shallots
• 100 ml. of white wine
• 300 gr. of sweet butter
• trout caviar

Method and setting:

In a casserole, carrot juice, ginger, shallots, cream 35% and white wine.  Reduce to ¾ and then remove from the stove, add the butter in cube and whip.  Season with salt and pepper the trout fillets then panfried with butter (or steam cooking).  Display the fillets in a plate, top with "beurre blanc" sauce and garnish with trout caviar (or any other caviar).  Add vegetables to your choice.

Recipe for 6 people

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