Salmon Trout Fillet with Chervil Sabayon

Preheat the oven to 180 °C. For the chervil sabayon, cut the potato into slices. Heat the butter and sauté the potato slices in it without letting them take color. Season with salt, pepper, cayenne pepper and nutmeg. Add chicken stock and cook for about 8 minutes. Blend and strain through a sieve. Meanwhile, season the salmon trout fillets with salt and pepper. Heat oil and a little butter in a pan and fry the fillets on both sides. Place on the skin side and cook in a hot oven at 180 °C for about 3 to 4 minutes. Bring the potato stock to the boil and remove from the heat. Stir in the egg yolk as well as a dash of olive oil and the chopped chervil. Blend well with a hand blender until frothy. Allow to steep briefly before serving, but do not boil. Place the chervil sabayon in deep plates. Place the salmon trout fillets on top and garnish with some fresh chervil.

Preparation Tip:

RECOMMENDATION: Butter rice

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