Recipe for Mushroom Trout

Butter sauce with lemon and ginger: In a saucepan, place the chopped shallot, tarragon, minced ginger, and peppercorns, then moisten with white wine. Reduce the mixture by three quarters over low heat. Once reduced, remove the ginger and blend. Gradually add the pieces of butter, and finish with lemon juice and salt.

Breadcrumbs: ask your baker for breadcrumbs that are not too fine (or blend stale bread). In a saucepan, foam the butter over low heat. Then add the garlic (crushed with the skin) and the blended rosemary leaves. Infuse in the butter for a few minutes, then add the breadcrumbs. Toast them evenly over low heat.

Mushroom duxelles: chop the mushrooms finely, sauté them over high heat, then deglaze with white wine. Season with salt and pepper.

Pilaf rice: in a saucepan, melt the butter, add the chopped shallot, thyme, and garlic, and sweat everything. Add the basmati rice and stir for a minute, deglaze with white wine and add chicken broth. Cook the rice on low heat for 12 minutes with a lid. Remove from heat and add the mushroom duxelles.

Presentation: place the pilaf rice in a baking dish and color it in the oven for 3 to 4 minutes at 200°C. Once colored, arrange the smoked trout slices to completely cover the dish. Pour over the white butter sauce and sprinkle with breadcrumbs. Grill in the oven for 1 to 2 minutes.

To finish, add some shavings of fresh mushrooms to complete the dish.