recipe. Chef David Gallian cooks trout with almonds at Saint-Wandrille-Rançon

In this episode of “A Taste of Norman Encounters,” the spotlight is on trout and David Gallian our Norman chef has an appointment at the Fontenelle fish farm in Saint-Wandrille-Rançon (Seine-Maritime), about thirty kilometers from Rouen. This is where you will cook delicious trout with almonds. Find the recipe in this article.

In this new issue of Le Goût des Rencontres Normandes, chef David Gallienne leaves his Giverny kitchens for Saint-Wandrille-Rançon.

Adélie gave him a date in the heart of the Fontenelle fish farm. 100 years ago fish are king here and trout are queen.

Once there, Adélie introduces our chef to the site and explains how it works. As usual, David does not hesitate to literally enter the water in order to carry out the instructions given to him by the farm owner a little earlier.




Video Duration: 02 min 02

Trout are fed at Saint-Wandrille-Rançon . fish farm



© Taste of Normandy Encounters

In the program: feeding and transporting trout. David himself will say it, it’s a bodily job. It is not easy to move 10,000 trout on site from the aquarium using nets and landing nets.

Once dry, David meets Helen, a client like no other. Together they choose 4 beautiful samples of a great family recipe that Hélène gives David to make with her.

On the menu: Whole trout cooked with almonds. Pumpkins of all kinds will elevate this dish that Helen, Adele, and David will enjoy in a good mood at the end of the episode.

To your aprons! You will need:

  • 2 tablespoons ras el hanout
  • 2 tablespoons pumpkin seed oil
  • 25 grams butter
  • 60 grams honey
  • curry herb
  • 1 Hungarian blue squash
  • 1 pumpkin
  • 1 pumpkin nut

We start by cutting the small vegetables into cubes and then put them in a salad bowl with honey, oil, a pinch of salt, pepper and the famous El Hanout rice.

Next we move on to the puree made of pumpkin and blue squash from Hungary.

Start by chopping these two vegetables coarsely before putting them in a saucepan with a little Norman butter and a pinch of curry for 15 minutes over low heat.

At the same time, pour a salad bowl of previously soaked vegetables into a Pyrex dish and put in the oven with the marinade for an hour at 150 degrees.

When the squash is ripe, it must be mixed and mashed with pumpkin seed oil.

Now we turn to the proteins … To cook the trout and make the sauce that will accompany it, we need:

  • 1 trout per person
  • 50 cl of flour beer
  • 100 gm peeled almonds
  • 50gm unsalted butter
  • 2 leeks
  • 20 cl heavy cream

Start by dumping the fresh salmon and then let it rest for 15 minutes in the white beer.

Meanwhile, chop the shallots to make the sauce.

Now you need to sweat these leeks in a little butter before removing them in the pan with the marinade.

Then add the cream and let it simmer a little.

At the same time, we roll salmon in flour before putting it in a dish that will go to the oven for 20 minutes at 180 degrees.

Do not forget to sprinkle the dish with almond peels before cooking!

All you have to do is dress up the dishes and enjoy! Bon Appetit!

Broadcast: Saturday 2 April at 10:15 a.m. France 3 Normandy.

Find the full collection on france.tv.

Directed by: Kylian Morco

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