©
Confit trout with ground ivy
Discover the minty, lemony taste of ground ivy in a simple fish recipe by chef Maxime Ardin.
This recipe by Maxime Ardin, chef at Abîme - L'Auberge du Pont in Gruffy, is from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 20 min
- Cooking time: 10 min
- Rest: 20 min
Ingredients for Maxime Ardin 's trout confit
- 2 boneless trout fillets, 150 g each
- 1 bunch ground ivy
- 2 shallots
- 2 tablespoons white vinegar
- 1 glass dry white wine
- 1 tbsp. trout roe
- 150 g butter
- 1 slice day-old bread
- ½ l grapeseed oil
- 500 g coarse salt
- Fine salt
Steps for Maxime Ardin 's trout confit
- Prepare the trout: place the fillets in a dish and cover with coarse salt, leave to rest for 20 min. Rinse thoroughly and cut the fillets in half to make 4 portions.
- Prepare the sauce: finely chop the shallots and sweat them in a saucepan with a knob of butter and salt. Deglaze the shallots with the white vinegar and white wine, and reduce by a third. Add the butter, cut into small cubes, and blend with a hand blender.
- Prepare the croutons: cut the bread into small pieces and brown in butter. Gently heat the grapeseed oil to around 65°C and immerse the trout fillets in the oil for 5 min. As soon as the skin peels off, they're done.
- Finishing and garnishing: at the last moment, add chopped ground ivy and trout roe to the sauce. Arrange the trout with the croutons and a few ivy leaves.
For further information
- Abîme - L'Auberge du Pont, 991 route du pont de l'Abîme, 74540 Gruffy
- 13/20 in the Livre des 109
- Read Gault&Millau's review of Abîme - L'Auberge du Pont
These recipes might interest you
Fermented beans and hemp cookies, cheese ice cream
In this recipe by chef Guillaume Winterstein, piglet is presented as a roast loin, saddle as porchetta and leg as a knuckle of ham.
Saint-pierre, fennel, banyuls, nantais butter
In this recipe, chef Alexandre Juton accompanies saint-pierre with fennel purée and confit, and a beurre nantais sauce.
Fermented beans and hemp cookies, cheese ice cream
A fan of fermentation, chef Antoine Huguenin shares his recipe for fermented beans and a cookie made from hemp seeds.
