LA TRUITE A L'ARMORICAINE
PAIRED WITH BRUT ROSE

TROUT A L'ARMORICAINE

By Jean Imbert
Les arômes de mijoté, de tomate et d’épices de la sauce répondent parfaitement aux saveurs de Brut Rosé qui se révèlent également grâce au côté grillé des légumes.

Try the recipe

You'll need

  • The Armorican sauce:
  • 1 kg velvet or green crab, 30 g fennel
  • 1 stalk celery, 1 orange carrot
  • 2 button mushrooms
  • 1 white onion, 1/4 bunch flat-leaf parsley
  • 1/4 bunch French parsley, 4 tarragon leaves
  • 2 sprigs thyme, 2 cloves garlic
  • 4 cl cognac, 10 cl water
  • The tomato sauce:
  • 15 red tomatoes (no. 4)
  • Olive oil, Salt / pepper
  • 10 cl cream, 1 L water
  • Garnish:
  • 1 trout filet (1 kg)
  • Celery root
  • 30 cl chicken bouillon
  • 2 stalks celery
Instructions
For the Armorican sauce:
Wash the tomatoes and cut them in half. Arrange them in a roasting pan. Baste with olive oil.
Add the salt, thyme, garlic and flat-leaf parsley.
Cover with aluminum foil and bake in oven for 30 minutes at 180°C.
Cut the velvet crabs in half. Heat the oil in a pan, and brown them. Mince the aromatic herbs, add them, and cook for 5 minutes.
Deglaze with the cognac, sprinkle with white wine, then add the tomato sauce with a little water. Simmer for 40 minutes.
Let the flat-leaf parsley, French parsley and tarragon infuse for 10 minutes, then strain the sauce. Reduce, then add a little cream.

To prepare the trout:
Baste the trout filet with olive oil, salt and freshly-ground pepper, and place in a roasting pan.
Preheat oven to 150°C. Cover the filet with aluminum foil and bake for 10 minutes.

Garnish:
Peel the celery root, and finely dice. Brown in a pan, then deglaze with chicken bouillon. Cook for 2 to 3 minutes.
Arrange in a casserole dish and cover generously with Armorican sauce.
Garnish with a few celery leaves and shavings.

Discover

Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

Follow us on Instagram for even more inspiration