Recipes

• 4 trout of about 300 grams each
• 1 marrow
• 2 tomatoes
• Basil oil
• Basil cream
• Oil
• Salt, pepper, sugar
• 2 dl of fish fumet
• 1 dl of fresh cream

1. Wash and remove the bone of the trouts
2. Make the fillets of trout of equal size 6 x 4 cm
3. Cut the marrow the same size
4. Clean the tomatoes of skin and seeds and cut into equal pieces of½ x ½ cm (concassé).
5. Mix up the marrow with a tablespoon of oil, salt and pepper and let it settle
6. Cook the trout for two minutes in a steam pot

1. Cook the 2 dl of fish fumet, 1 dl of cream and add a bunch of basil (in case of being short of basil it can be used spinaches)
2. Let it cook for two minutes and grind in the mixer

1. Cook one tablespoon of oil
2. Adding the bones of the trout together with carrot, onion, leek and parsley
3. Add ¼ of water and 1 dl of white wine
4. Let it boil until the 2 dl of fumet are left

1. Blanche a bunch of basil leaves passing them through boiling water and cooling them after
2. Grind them in the mixer with 2 dl of oil

Join all the ingredients. Finish off with the trout and the basil cream