// Trout strips in vegetable spaghetti

utensils:
- 1 rouet

ingredients:
 - filets de truites blanches et saumonées
- carottes
- céleri-râve
- courgette
- vermouth blanc sec
- brins d'aneth
- beurre
- sel, poivre
// Trout strips in vegetable spaghetti

1/ Cut filets of white and salmon trout and remove the skin. Cut the fillets lengthways into strips 1cm wide.

2/ Cut large carrots, celeriac and the courgette into spaghetti using the ROUET fitted with the 2mm or 3mm julienne cutting block as you prefer.

3/ Sweat the vegetables in butter for 3 min, add fine salt and a pinch of sugar.

4/ Braid 2 strips of white trout and a strip of salmon trout mixing in the vegetable spaghetti. Hold one end with a toothpick.

5/ Prepare tin-foil, place the strips in a semi-circle and the vegetable spaghetti, sprinkled with dry white vermouth, in the middle. Sprinkle with brins of dill and flakes of butter.

6/ Close tightly and cook in a very hot oven (250°C) for 4 to 5 mins.

Arrange and serve on very hot plates.






Recipe by Jean-Pierre SEMONIN
"La Cuisine des Poissons d'Eau Douce" (Fresh water fish cooking) Published by Jérôme Villette, Teacher at Bellegarde Catering College (Ain)