Photography recipe
Fotografía Chef Signature Chef

METHOD 
 
  1. Season and dress the trout fillets with aromatic herbs; fry in a pan.
  2. Cut the porcini in strips season and fry in oil.
  3. For the fruit sauce: in 5 ml oil, sauté the diced vegetables, add in the puréed raspberries, then whisk in a mixer while adding in 40 ml extra virgin olive oil.
  4. Serve the trout fillets with...

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METHOD 
 
  1. Season and dress the trout fillets with aromatic herbs; fry in a pan.
  2. Cut the porcini in strips season and fry in oil.
  3. For the fruit sauce: in 5 ml oil, sauté the diced vegetables, add in the puréed raspberries, then whisk in a mixer while adding in 40 ml extra virgin olive oil.
  4. Serve the trout fillets with the porcini, wild berries, endive salad and raspberry sauce.

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Ingredients 4 persons
  • 4 fillets trout (150 g each)
  • 200 g fresh porcini
  • 40 g strawberries
  • 40 g blueberries
  • 40 g blackberries
  • 40 g blackcurrants
  • 50 g endive
  • 200 g raspberries
  • 50 g carrot
  • Celery
  • Onion (finely diced)
  • 5 g salt
  • 25 g sugar
  • 80 ml extra virgin olive oil.
Recipes. The Cook & Chef Institute