Ingredients

• 4 trout fillets with skin
• 1/2 cucumber
• 3 pears
• 1 Granny Smith apple
• 1 lemon
• little olive and walnut oil
• light blue-veined cheese (e.g. fourme d'Ambert)
• 30g butter
• 1 muscade

Preparation tips

Prepare the sauce: cut the cucumber, a pear and the apple into small dice. Mix with lemon juice and nut oil (or olive), season and reserve.

Prepare the emulsion: in a pan, melt the butter over high heat and caramelize them Pears, finish cooking the pears over low heat. Using a robot, puree the pears, cheese, nutmeg and lemon juice and gradually add the olive oil in a drizzle. Salt, pepper and reserve.

Cook the trout fillets in the pan with butter.

Place some spoonfuls of emulsion, a trout net and the sauce.

serve immediately.