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March 2014 - La Taverne's Trout Auvergne
Andreas Hartmann, Chef de Cuisine La Taverne
Auvergne being a region in central France is well known amongst fisher men as a premiere fishing destination. The area in Auvergne know as Haute-Loire with the rivers Allier and Loire offers excellent fly fishing for wild trout. I have favored this particular preparation of trout since my apprentice chip in Austria. I have featured this dish many times on menus throughout my career.
- 2 each Whole trout, rainbow, brown or red
- as needed All purpose flour
- ¼ pound Apple wood smoked bacon, small diced
- ½ pound Unsalted butter
- 4 cloves Garlic, chopped
- 3 sprigs Thyme, fresh, torn
- ¼ cup Italian parsley, rough chopped
- ½ cup Apple cider vinegar
- as needed Sea salt & black pepper
Filet the dressed trout and score the skin side with x-marks.
Season the filets with sea salt and fresh ground black pepper.
Dredge the skin sides in all purpose flour.
Render the diced bacon over medium low heat in heavy sauté skillet until the bacon is shiny but not crispy.
Add the fresh butter to the bacon.
Once the butter starts to foam, move the bacon to the sides of the skillet and place the trout filets in the center of the skillet.
Cook until the skin side is crisp.
Using a fish spatula turn the trout over to its flesh side is careful not to splatter your self with the butter.
Place the chopped garlic onto the areas next to the trout and continue cooking until the fish filets are done.
Typically trout is cooked to medium well.
At this point sprinkle the torn thyme leaves and rough chopped Italian parsley into the spaces between and next to the trout filets and season the butter with sea salt and fresh ground black pepper.
Deglaze with the apple cider vinegar and remove from heat source.
With a fish spatula remove the trout from the skillet and place the trout skin side up on a warm serving plate.
Taste the cooking liquid/butter as it should be well seasoned with a hint of acid from the vinegar and nape the trout filets with it.
Chef’s hint: Serve with any form of roasted potatoes, green salad and your favorite beer.