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Ingredients
(serves 4)
• 4 trout fillets (approx.
900g (2 lb))
• 2 shallots
• 60ml (21/4 fl oz) thick
cream
• 300g (101/2 oz) sorrel
• 40g (11/2 oz) butter
• 1 lemon
• Few sprigs dill and
chives
• 1 glass of dry cider
• 1 carrot
• Salt and pepper
Dessert
E2
Preparation: 25 min.
Resting: 1 hour.
Cooking: 40 min.
Equipment: mixing
bowl, 25 cm (10-inch)
tart ring or quiche tin
Ingredients
(serves 4)
• 1 shortcrust pastry
• 3 apples
• 50g granulated sugar
• 1/2 tsp cinnamon
Chop the sorrel using the main blade and add it to the
contents of the frying pan. Leave to melt into the sauce, then
add the cream and a little salt and pepper. Reduce the sauce
over a low heat for about 15 minutes. Check seasoning and
adjust to taste.
Arrange the fillets on warmed plates. Cover with the sauce.
Decorate with the dill, chives, lemon and slices of carrot.
Serve immediately.
Apple Tart
Make the shortcrust pastry (see p.21).
Preheat your oven to 180°C / 355°F (gas mark 4)
Fill the tin with shortcrust pastry. Bake blind* for 20 min.
Slice apples and arrange them in concentric circles tight.
Cook for 30 minutes.
Sprinkle granulated sugar and cinnamon before serving.
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