- The Armorican sauce:
- 1 kg velvet or green crab, 30 g fennel
- 1 stalk celery, 1 orange carrot
- 2 button mushrooms
- 1 white onion, 1/4 bunch flat-leaf parsley
- 1/4 bunch French parsley, 4 tarragon leaves
- 2 sprigs thyme, 2 cloves garlic
- 4 cl cognac, 10 cl water
- The tomato sauce:
- 15 red tomatoes (no. 4)
- Olive oil, Salt / pepper
- 10 cl cream, 1 L water
- Garnish:
- 1 trout filet (1 kg)
- Celery root
- 30 cl chicken bouillon
- 2 stalks celery
PAIRED WITH BRUT ROSE
TROUT A L'ARMORICAINE
By Jean Imbert
Les arômes de mijoté, de tomate et d’épices de la sauce répondent parfaitement aux saveurs de Brut Rosé qui se révèlent également grâce au côté grillé des légumes.
Try the recipe
You'll need
Instructions
For the Armorican sauce:
Wash the tomatoes and cut them in half. Arrange them in a roasting pan. Baste with olive oil.
Add the salt, thyme, garlic and flat-leaf parsley.
Cover with aluminum foil and bake in oven for 30 minutes at 180°C.
Cut the velvet crabs in half. Heat the oil in a pan, and brown them. Mince the aromatic herbs, add them, and cook for 5 minutes.
Deglaze with the cognac, sprinkle with white wine, then add the tomato sauce with a little water. Simmer for 40 minutes.
Let the flat-leaf parsley, French parsley and tarragon infuse for 10 minutes, then strain the sauce. Reduce, then add a little cream.
To prepare the trout:
Baste the trout filet with olive oil, salt and freshly-ground pepper, and place in a roasting pan.
Preheat oven to 150°C. Cover the filet with aluminum foil and bake for 10 minutes.
Garnish:
Peel the celery root, and finely dice. Brown in a pan, then deglaze with chicken bouillon. Cook for 2 to 3 minutes.
Arrange in a casserole dish and cover generously with Armorican sauce.
Garnish with a few celery leaves and shavings.
Wash the tomatoes and cut them in half. Arrange them in a roasting pan. Baste with olive oil.
Add the salt, thyme, garlic and flat-leaf parsley.
Cover with aluminum foil and bake in oven for 30 minutes at 180°C.
Cut the velvet crabs in half. Heat the oil in a pan, and brown them. Mince the aromatic herbs, add them, and cook for 5 minutes.
Deglaze with the cognac, sprinkle with white wine, then add the tomato sauce with a little water. Simmer for 40 minutes.
Let the flat-leaf parsley, French parsley and tarragon infuse for 10 minutes, then strain the sauce. Reduce, then add a little cream.
To prepare the trout:
Baste the trout filet with olive oil, salt and freshly-ground pepper, and place in a roasting pan.
Preheat oven to 150°C. Cover the filet with aluminum foil and bake for 10 minutes.
Garnish:
Peel the celery root, and finely dice. Brown in a pan, then deglaze with chicken bouillon. Cook for 2 to 3 minutes.
Arrange in a casserole dish and cover generously with Armorican sauce.
Garnish with a few celery leaves and shavings.
