Recipes, Main courses

Trout Fillet in Hay Crust with Creamy Horseradish New Potatoes

Ingredients

  • 4 portion-sized trout fillets
  • 20 new potatoes, cooked with skins on
  • 1/2 liter of heavy cream
  • 25 grams of grated horseradish (adjust to taste)
  • 1/4 bunch of flat-leaf parsley, chopped
  • Salt and freshly ground pepper

Hay crust
  • 500 grams of flour
  • 150 grams of coarse salt
  • A handful of hay
  • 100 ml of water

Instructions

Preparation of the hay crust: Mix the flour and coarse salt, then cut the hay into the mixture using scissors. Gradually add the water and mix to form a slightly sticky dough. Roll it out to approximately 5mm thickness between two sheets of parchment paper to form a rectangle.


Place the trout fillets in the center of this rectangle, reforming each portion.

Seal the dough, ensuring the "seam" is on the bottom.

Place it on a baking sheet and bake in a preheated oven at 220°C (430°F) for about 15 to 20 minutes.

Meanwhile, in a sauté pan, combine the cream, horseradish, and cooked, peeled new potatoes. Bring to a boil and let it simmer for about 5 minutes to reduce.

For serving, it's best to cut the crust using a serrated knife in front of your guests.

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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