Banka trout, multicolored chard and white butter sauce with wild fennel flowers

Europe 1 12:30 p.m., February 06, 2022

for 5 people:

• 5 portions of Trout (about 80g)

• 10 chard

• 200g leek greens

• ½ liter of sunflower oil

• 4 shallots

• 10cl of white wine

• 30cl of fennel flower vinegar

• 4 fresh bay leaves

• 10 pepper seeds

• 150g of butter

Start by making the white butter base.

Coarsely chop the shallots, before putting them in a saucepan with the bay leaf, white wine, vinegar, bay leaf and pepper until boiling.

And let it steep for an hour.

Filter everything and put 15 cl of base in a saucepan and whisk in fresh butter.  

For the green oil: place the leeks in a blender with the oil and blend for 5 minutes, then strain. 

Start the trout in the pan skin side down.

Halfway through cooking, turn the trout over and remove. 

Finely chop the chard and the leaves, then sauté them in olive oil 

On each plate, place the chard, before the piece of fish.

Pour the white butter and oil.