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This is the second secret recipe which Michelin Star Chef Guillaume is sharing with us.  Chef Guillaume is the Executive Chef at the Le 1131 restaurant which is located within the amazing 4 Star former 12th Century Abbaye de la Bussière in Burgundy.

Guillaume Royer’s Organic Trout
Serves 4

Trout

  • 4 organic trouts
  • 10 g lemon thyme leaves
  • Zest of half a lemon
  • Zest of half a lime
  • Drizzle of olive oil
  • Knob of butter
  • Salt

Garnish

  • 60 g girolle mushrooms
  • 120 g mange-tout
  • 100 g broad beans
  • 400 g peas
  • 30 g white wine
  • 30 g red tomatoes
  • 30 g yellow tomatoes
  • 12 g lemons confits
  • Pinch of saffron
  • Pinch of marjoram
  • Drizzle of basil oil
  • 150 g trout stock

Preparation
Clean the trouts leaving the tails attached.  Lay them open flat and season with salt, lemon zest and lemon thyme leaves.  Close the trouts up again. At the last minute, cook them gently in a pan, (about 2 minutes each side) with some olive oil and butter.  Next, take off the skin and dry the skin in the pan.

Garnish
Fry the mushrooms, mange-tout, beans and peas in the remaining butter and olive oil.  Add the white wine and simmer for 4 minutes.  Add the tomatoes, the lemon confit, the basil oil and the trout stock.

Plating
Before serving, sprinkle the trout with the lime zest, marjoram and saffron pistils. 

Bon appetit, and share with your friends, they will be impressed!