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Oô Trout Brandade

3 boulevard Charles de Gaulle - 31110 BAGNERES DE LUCHON
 
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Recipe suggested by Bernard Noby from the restaurant L'Heptameron des Gourmets

Ingredients (for 4 people):


- 1 Large trout fillet Oô Bio 500 g
- 1 Soup spoon of sugar
- 200 g of coarse salt
- 500 g Potatoes
- ¼ liter of milk
- 1 Clove garlic + chopped parsley
- Olive oil-QS

PREPARATION:

Take big trout, remove bones, put on a bed of coarse salt skin side down, sprinkle the flesh caster sugar then cover with coarse salt, that for a period of 24 hours.

Drain, dry and place on grill until use within 3 days.

Cut the trout into pieces and desalinate water in current and fresh. Boil milk, a fair amount to cover morceauxde trout off the heat, add the pieces of trout, poach until the trout is cooked.

Drain, place in a container with a spatula, beat the trout pieces, add the minced garlic with parsley and a little olive oil for a slightly spicy batter.

Adjust seasoning salt and pepper and add a quantity of potatoes cooked with the skin and then peeled and crushed coarsely with a fork, gently mix.

Reserve. Serve hot.

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3 boulevard Charles de Gaulle
31110 BAGNERES DE LUCHON
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