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Ingredients:

• 4 trout filets
• 50 ml gluten-free beer
• 200 g black cherries
• 2 shallots
• 200 g cream 35%
• 50 ml white wine
  
  
• 400 g asparagus

• 2 endives (whole)
• 200 g butter
• 4 egg yolks
• 50 ml gluten-free beer
• 20 g Dijon Mustard
• Salt and pepper (To taste)

Methods:

• Cook separately the endives and asparagus in salted water.  Strain and set aside, keeping heated.
• Make rolls of the trout filets, keeping each closed with a sandwich pick.  Poach the rolls on a bed of chopped shallots in white wine with 100 ml of water for 5-10 minutes, depending on the filet thickness.
• Once done, set aside the filet rolls, keeping them heated.
• Reduce the cooking base by half with gluten-free beer, add the cream and black cherries, and simmer for 6-8 minutes.
• Prepare the egg yolks in a casserole dish, adding Dijon mustard and the remaining gluten-free beer.  Whip over low heat, while streaming in slowly the previously melted and lathered butter.
• Add salt and pepper to taste.  In each plate place asparagus and half an endive together with a trout filet; coat the vegetables with egg sauce.  Add the cherries to the hollow in the filet roll, and top with sauce.
• Garnish with fresh herbs and edible flower petals.

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