The secrets of a Michelin-starred chef
Puff pastry of trout and leek :
Leek fondu :
1KG LEEK WHITES
200G CREAM
100G BUTTER
2G SAFRAN
5G ESPELETTE PEPPER
10G SALT
Trout fillets :
1 TROUT, SIZE 2/3 KG
5 SHEETS OF NORI SEAWEED
1KG COARSE SALT
1KG SUGAR
Foliage :
Ingredients :
500 G TYPE 55 FLOUR
250 G WATER
10 G FINE SALT
375 G BUTTER, PUFF PASTRY MARGARINE OR KNEADING BUTTER
White butter sauce
100G WHITE WINE
30GR LEMON JUICE
100G CHOPPED SHALLOTS
75G OF BUTTER
50G OF CREAM
Purple artichoke barigoule
Ingredients :
6 SMALL PURPLE ARTICHOKES, TURNED
20 CL OLIVE OIL
30 G ONIONS
60 G CARROTS, CUT INTO STRIPS
1 HEAD OF GARLIC, HALVED
1 BOUQUET GARNI (THYME, BAY LEAF, PARSLEY, GREEN LEEK)
1 PINCH OF CHOPPED BASIL
40 CL WHITE WINE
30 CL CHICKEN OR VEGETABLE STOCK
SALT AND PEPPER TO TASTE
Process
Fry the finely chopped leeks, washed thoroughly beforehand, in butter.
Cover with the cream and season with the remaining spices.
Cook for around 45 minutes.
Method
Scale, gut and clean the trout. Lift the fillets and remove the bones.
Marinate the trout fillets for 20 minutes in a mixture of equal parts coarse salt and sugar. Rinse and dry.
Once dried, roll the trout fillets in sheets of nori seaweed.
Prepare the tempera. Place the flour in a fountain on the work surface. Add a pinch of fine salt and the water. Mix all the ingredients with your fingertips, then work the dough lightly until the tempera is smooth.
Leave to rest in a cool place for around thirty minutes.
Then roll out the tempera into a cross, placing the butter in the centre and folding over the four corners (the thicker middle).
Carry out the turns one after the other, respecting the rest periods between each stage.
Once the puff pastry is finished, roll it out to the desired thickness.
To assemble the puff pastry, place a half-centimetre layer of leek fondue in the centre of the pastry, followed by the trout fillets. Then close the pastry, brush with egg yolk and decorate by making small incisions in the pastry.
Place in the oven at 180°C for approximately 40/45 minutes.
Finely chop the shallots. In a small saucepan, lightly sweat the shallots in a little butter, then add the white wine and lemon juice. Reduce for a few minutes, then whisk in the butter, adding a little cream if necessary. Serve hot.
Cook the artichokes, garlic, bouquet garni, onions and carrots in the olive oil over a high heat for 3 minutes and season.
Deglaze with the white wine then add the stock, cook for 10 to 15 minutes over a high heat and adjust the seasoning.
Serve hot with a pinch of chopped basil on top.
We would like to thank our friend Xavier Mathieu, a Michelin-starred chef at his exceptional Relais & Châteaux Le Phébus, for sharing with us some of the secrets of haute cuisine. Our thanks also go to his kind and dedicated team. We wish Floriane Ginoux, who was our master’s student that day, a delightful dining experience.
If you too wish to discover an unforgettable culinary experience, learning the secrets of a Michelin-starred chef’s cuisine and savoring on Le Phébus’s terrace the dish you create, visit Le Phébus’s website.
+33 4 90 05 78 83
lephebus@lephebus.com
www.lephebus.com
220 Route de Murs
84220 Joucas | Gordes
