Salmon-trout crepinettes in Tarragon sauce

The dish comes from the l'Hostellerie La Bonne Marmite in Pont-Saint-Pierre.

Preparation : 30 minutes

Cooking time : 10 minutes

Ingredients for 4

1 small fillet of salmon-trout

1 fillet of white fish (for the stuffing)

1/2 courgette

1/2 red pepper

1/2 carrot

1 tbsp creme fraîche

1 peeled and chopped tomato

10 cl fish stock

1 egg

Chives

Tarragon

10 cl single cream

10 gr butter

Salt, pepper

• Chop the vegetables into small cubes.

• Brown the vegetables in butter, and add the chives.
• Reserve one spoonful of the vegetables to dress each plate.
• Remove the bones from the salmon fillet, and slice into very thin escalopes.
• Flatten the escalopes between two sheets of greaseproof paper. Season with salt and pepper. Reserve in the fridge.

• Stuffing : Chop the white fish fillet and mix with the creme fraiche, egg and pepper.
• Stir in the browned vegetables with a spatula.
• Crépinettes : Place a tablespoon of stuffing in the middle of each salmon escalope, and wrap into a parcel, sealing each crepinette individually in cooking film.
• Steam-cook the crepinettes for 3 to 4 minutes. Unwrap, and keep the crepinettes warm.
• Sauce (to prepare whilst the crepinettes are cooking) : Reduce the fish stock in a small saucepan.
• Add the single cream, and reduce again.
• At the last moment, add in the finely chopped tarragon and diced tomato.

Serve the crepinettes dressed in the sauce and decorated with browned vegatables. I accompany the dish with a timbale of rice, and pleurotte mushrooms browned in butter.