Preparation
Brussels cabbage
Collect the first leaves and whiten them for a few minutes in boiling salty water. Cool immediately in ice water. Finely chop the hearts of the cabbages, sweat them with butter, salt, pepper. Gently garnish the white leaves to reform the cabbages.
Cauliflower puree
Detail the white cauliflower in tops. Cook in slightly salty milk until fully tender. Drain then mix finely to obtain a smooth and silky purée. Correct seasoning.
Sauce with saffron
Reduce the fish smoke by half. Add the saffron and let infuse over low heat. Cut the shallots and sweat them. Deglaze with white wine and let it reduce. Add the infused smoke and then the Bresse cream. Slightly put on butter for a creamy sauce.
Trout pastes
Season the pavements. Gently cook on the skin side in a hot pan with oil fillet, then finish the cooking gently to preserve their softness.
Chou kale fried
Wash and dry the kale cabbage leaves. Fry them at 160 °C in neutral oil until they are crispy. Drain on absorbent paper and salt slightly.
Dressing
Have a trait of cauliflower purée in the plate. Add the stuffed Brussels cabbages. Put the trout pad down. Stir gently in saffron sauce. Sprinkle with raw coloured cauliflower chips. Place a quandella of trout eggs on the fish. Finish with some crispy kale cabbage leaves to bring relief and texture.
Photo © Camille Vogel