After a holiday season of overindulgence, many of us are ready for some healthier meals to begin this new year. And that’s exactly what’s on offer this issue from Michelin starred chef Stéphane Décotterd. This recipe comes from Le Bistro, which is part of Maison Décotterd at Glion campus, and features locally sourced trout as its key ingredient.
While his signature restaurant tends to hog the headlines, Le Bistro is just as cherished a part of Stéphane Décotterd’s gastronomic presence on Glion campus.
Stéphane says of the establishment, “Creating variations of my own cuisine in the spirit of a beautiful brasserie is an old dream of mine. Using the same philosophy and techniques as in a gastronomic restaurant, I choose the products with the same care to create a cuisine that is just as delicious, with a family atmosphere.
“The Bistro room is next to the gastronomic restaurant, with a definitely contemporary atmosphere. The view is just as spectacular!”
To underline the quality of the dishes available at Le Bistro, Stéphane offers us this recipe from his personal collection. It stars trout from Chamby, just a short hop away from our campus.
In this recipe, the trout fillets are simply steamed between two plates placed over a pan of hot water.
This simple and original technique requires very little washing-up. The steam heats the plates and indirectly cooks the trout. As the temperature slowly rises, the fish remains soft and cannot be overcooked.
Recipe (4 servings)
Hazelnut cream
– 250g fish stock (see basic recipes)
– 250g full cream
– 100g hazelnut kernels
– Hazelnut oil
– Salt, Tabasco
Spread the hazelnuts on the baking tray. Bake for 20 minutes in an oven preheated to 160°C. Crush 10 hazelnuts (set aside for the finishing touch). Keep the rest for the hazelnut cream.
Bring the cream and fish stock to the boil until reduced by half. Finely blend the roasted hazelnuts in a blender, adding a drizzle of hazelnut oil. Season and set aside.
Vegetable garnish
– 1 broccoli
– 1 small leek
– 20g butter
– Salt
– Hazelnut oil
Cut the broccoli into small florets, keeping the stalks. Grate five florets to obtain a broccoli “powder”. Set aside for the finish touch. Cook the remaining florets in boiling salted water. Cool in iced water and set aside.
Peel the stem of the broccoli, clean the leek and cut it all into julienne strips. Put the vegetable julienne in a saucepan, season with salt, butter and a little water. Cover and cook for 4 to 5 minutes, stirring occasionally. Finish with a drizzle of hazelnut oil and set aside.
Trout fillets cooked between two plates
– 4 skinless salmon trout fillets
– 2 large flat plates
– Hazelnut oil
Remove the bones from the trout, trim the fillets to make 4 even pieces and lightly salt. Brush a large flat plate with hazelnut oil. Place the trout fillets on the plate and drizzle with hazelnut oil. Cover with the second plate. Place the two plates over a pan of simmering water, like a lid.
Cook the fish for 4 to 5 minutes, depending on the thickness.
Finishing and plating
– Trout fillets cooked between two plates
– Raw broccoli ‘powder’
– Vegetable garnish
– Dill sprigs
– Alpine fleur de sel
– 12 steamed potatoes
Heat the broccoli florets with a knob of butter and a dash of water. Put a layer of vegetable julienne in the center of the plates. Place the trout fillet on top and sprinkle with fleur de sel, broccoli ‘powder’, dill sprigs and chopped hazelnuts.
Garnish with broccoli florets and steamed potatoes. Add a spoonful of hazelnut cream and pour the rest into a sauce boat.
