Local Trout and Zucchini - Recipe by Chef Grégory Mirer

Local Trout and Zucchini - Recipe by Chef Grégory Mirer

Michelin-starred Chef Grégory Mirer from Les Bories in Gordes shares a refined recipe of trout and zucchini in different textures, serving 4 people.

Sommaire

A refined and refreshing recipe

The dish Trout and local courgettes in various textures, created by Grégory Mirer from the restaurant Les Bories in Gordes, perfectly illustrates the elegance and precision of a cuisine where every ingredient is elevated. Between the tenderness of the trout, the freshness of the courgettes and the lively touch of horseradish, this creation reveals all the finesse and sensitivity of the Chef. A dish that harmoniously blends nature and indulgence, ideal for a summer table in Provence.

Total time: 45 min  |   Difficulty: medium  |   Serves: 4 people

Trout and local courgettes in different textures by Chef Grégory Mirer - Restaurant Les Bories in Gordes

Ingredients for 4 people

  • 1 kg of trout
  • 500 g of round yellow courgettes
  • 500 g of long yellow courgettes
  • 8 white round radishes
  • 10 leaves of lemon balm
  • 1 orange (zest and juice)
  • 40 g of horseradish
  • 0.5 l of cream
  • Olive oil
  • Fleur de sel

Preparation - step by step

  1. Prepare the trout. Remove the skin from the trout, then cut each fillet in half. Roll each portion tightly in plastic wrap to form neat rolls.
  2. Prepare the courgette cream. Slice the local courgettes, sauté them in olive oil, then add cream to cover. Stir in the horseradish and orange zest, cook for a few minutes, then blend until smooth.
  3. Prepare the vegetables. Using a peeler, make ribbons of long yellow courgettes. Cook the white radishes in salted boiling water. Cut the round courgette into quarters and sauté them in a pan with a little olive oil.
  4. Cook the trout. Steam the trout rolls for 5 minutes, then remove the plastic wrap before serving.
  5. Plate the dish. Spread the horseradish courgette cream at the bottom of a deep plate, place the trout in the center, then arrange the courgette quarters and ribbons drizzled with olive oil around it. Sprinkle with chopped lemon balm and fleur de sel.

Chef's Tip

« You can skewer the trout with olives and preserved lemon to add even more flavour and a Mediterranean touch to this elegant dish. »

<