Escalope of trout, calendula flowers short pastry, bigarade sauce of quinces and parsnips pie

A recipe proposed by the former chef of “L’Auberge des Voyageurs” located in Saint-Germain-Laval, in Loire. He is now treasurer of the “Association des Cuisiniers de la Loire”.

François Robert

François Robert

François Robert

François Robert

A recipe proposed by the former chef of “L’Auberge des Voyageurs” located in Saint-Germain-Laval, in Loire. He is now treasurer of the “Association des Cuisiniers de la Loire”.

Medium

Preparation: 1h30

Cooking: 20 min

3 servings

Which caramels are used in this recipe?

Blond caramel, caramel pieces

Ingredients

125g butter
250g flour
2 eggs
20g dried calendula flowers

100g blond caramel
200g quinces
20cl vinegar
1l stock

200g parsnips
100g caramel pieces

Directions

Mix the flour, calendula flowers and butter. Then incorporate the egg and put in the fridge.

Cook the quinces in the blond caramel for 10 min.
Add the vinegar and let reduce by half.
Add the stock and reduce by half again.
Strain the mixture.

Cut the parsnips into 2 cm slices, blanch and drain them.
Place the caramel pieces in a mould and place the parsnips on top.
Cover with short pastry. Bake at 180°C (th. 6) for 20 minutes.

Cook the trout escalopes for 3 minutes on each side in brown butter.
On a hot plate: place the fish, the pie and the bigarade sauce of quinces.

To order a Box

cuisinez caramel

The first one is offered!

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