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  • Menu for 4 persons
  • Preparation time 25 minutes


  • Cut the trout fillets in strips about a half centimeter thick. Season with salt and pepper.
  • Heat a non-stick skillet over medium heat. Melt the butter, add the strips of fish, and fry until lightly browned. Remove from the pan and set aside.
  • Add the shallot and chives; deglaze the pan with the white wine and add the crème fraîche. Reduce the sauce until it begins to emulsify; then finish with the vinegar and saffron.
  • Presentation: Arrange the lettuce in the center of a large plate. Set the fish around it and carefully spoon the warm saffron sauce on top. Garnish with rosettes of Tête de Moine AOP, pumpkin seeds, and sprouts. Serve with a rustic, country-style bread.


  • 8 trout fillets
  • salt, freshly ground pepper
  • 40 g salted butter
  • 1 shallot, chopped
  • 1 bunch chervil, cut into ribbons
  • 1 pinch saffron, if desired
  • 100 ml white wine
  • 60 g de crème fraîche
  • 30 g apple cider vinegar

Ingredients for the garnish

  • 4 bunches of seasonal leaf lettuce
  • seasonal vegetable sprouts or germ
  • 20 g toasted pumpkin seeds
  • 12 Tête de Moine AOP Rosettes

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