As the holiday season approaches, a special menu has been created in collaboration with Chef Jean Imbert to add deliciousness to the magic of Christmas. An original and flavorful recipe where smoked trout reveals all its finesse.
Brioche stuffing: start with the cream reduced with white wine. In a saucepan, reduce three-quarters of the liquid cream over low heat. Add the white wine, season with salt, and blend to thoroughly combine the reduction.
Filling: Remove the stems from the large spinach leaves, sauté them in browned butter, then place them in a strainer. Chop them finely. Cut the smoked trout into cubes and mix them with the spinach and reduced cream, then let rest in the refrigerator for 1 hour.
Brioche: take the dough out of the refrigerator, roll it out to a thickness of half a centimeter, then, using a large bowl, cut out two circles of about 10cm for each piece of dough. Place the filling on one of them, then close it with the other circle, sealing the two pieces of dough tightly together.
Brush the brioche with egg yolk and let it rest in the refrigerator for 30 minutes. Preheat your oven to 200°C and bake the brioches for 15 minutes.
Spinach salad: wash the spinach leaves and set them aside. For the vinaigrette, squeeze the juice of a lemon and whisk with extra virgin olive oil. Season with salt and freshly ground pepper.
To finish Presentation: take the brioche out of the oven and serve with a salad of young spinach leaves.
0 servings
4
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EN