Lac Léman-Pêche aux leurres

Lac Léman - Pêche aux leurres souples - 2013

Ingredients for 2 persons

- 150 gr trout filet without skin
- 2 blini's (thick pancakes)
- 50g butter
- honey
- lime
- salade
- salt and pepper

Preparation

- peel the lime dans cut some skin free pieces for decoration
- press the rest of the lime and heat it
- add honey until a nice sweet/sour balance is obtained
- add little by little the butter
- finish the sause with some salt

- make blini's or warm up some blini's at about 50°C in an oven
- season the scaloppines of trout with salt and pepper
- bake them very short in hot butter

- dress the plates with some salade and put a blini on top of it
- add a few scaloppines of trout
- finish with the sause and the parts of the lime

Ingredients for 2 persons

- 1 filet of a big fera without skin(400gr)
- 1 onion
- 1 red bell pepper
- 1 conserve of 400g de tomato pulp
- 1 clove of garlic
- butter
- olive oil
- fresh herbes : rosemary, thyme, parsley, basil
- chicken boillon
- Salt, pepper

Preparation

- Cut the red pepper and the onion in pieces of your desired size
- Cook the onion in olive oil and add the red pepper
- Add a small spoon of bouillon
- let it cook softly for 5 minutes, add the tomato pulp and the fine cuuted garlic
- Cut teh fresh herbes and add to the sause (do not add the basil now)
- Let cook for anpother 10 minutes
- Add pepper and salt according to your taste
- Add the fine cut basil just before serving

- Dry the filet of the fera with paper
- Add salt and pepper and turn in some flour
- bake it in a mix of butter and olive oil

Ingredients for 2 persons

- 1 filet of a big féra with skin(400gr)
- fresh herbs : rosemarin, thyme, parsley, basil, mint
- breadcrumbs
- Salt, peper

- Rice or pasta
- Asparagus
Hollandaise sauce
- 2 egg yolks
- Wine white | - 100g butter
- Salt, pepper
- Lemon

Preparation

- Season the fera fillet with salt and pepper
. - bake short in a pan with butter-olive oil mixture, skin side only
- Chop the herbs and mix with the breadcrumbs
- Cover the fillet with the mixture, top with parts of butter and put under a hot grill for 10 minutes
- Mix the egg yolks with half egg of white wine
- Hit to a foam
- Melt the butter at low temperature
- Gradually add the melted butter
- Keep tenmperature low so that the sauce does not curdle
- Season with salt, pepper and lemon
- Serve with rice or pasta and asparagus