Peel and cut the potatoes into centimetre-thick cubes. Lightly
fry the potato cubes with garlic in olive oil. Season with salt
and pepper, allow to cook a little further and then add the
smoked trout fillets and cream. Leave to simmer until the
preparation is cooked.
Blend into a mousse in the blender. Fill the glasses half full
and give it a few turns with the pepper mill. Finish with
cucumber slices, a sprig of parsley, a cherry tomato and a
dollop of sour cream, as in the photo.
You can vary this with, for example, trout eggs, lemon and
chives.
brandade of trout
cream
cucumber
cherry tomatoes
sour cream
parsley
Brandade is the collective name for many types of fish
paste. It has a Mediterranean origin. Best known is
brandade de morue, made of salted cod or stockfish.In
this hors d'oeuvre, we choose smoked trout as the basis
for the brandade.
taste and tradition
the fiery passion
Peel and cut the potatoes into centimetre-thick
cubes. Lightly fry the potato cubes with garlic in
olive oil. Season with salt and pepper, allow to
cook a little further and then add the smoked
trout fillets and cream. Leave to simmer until
the preparation is cooked.
Blend into a mousse in the blender. Fill the
glasses half full and give it a few turns with the
pepper mill. Finish with cucumber slices, a sprig
of parsley, a cherry tomato and a dollop of sour
cream, as in the photo.
You can vary this with, for example, trout eggs,
lemon and chives.
brandade of trout
cream
cucumber
cherry tomatoes
sour cream
parsley
Brandade is the collective name for many
types of fish paste. It has a Mediterranean
origin. Best known is brandade de morue,
made of salted cod or stockfish.In this hors
d'oeuvre, we choose smoked trout as the
basis for the brandade.
taste and tradition
the fiery passion
