Balsam fir trout fillets

Balsam fir trout fillets

Serves 2

Ingredients

• 2 trouts
• 2 branches balsam fir
• Flower of salt and freshly ground pepper
• Butcher's twine
• Canola oil
• 1 clove garlic
• 1 small bunch fresh thyme
• 1 tbsp. hard butter
  
  

Method

1. Before filleting the trout, drain, rinse and wipe off excess water and slime.
2. Fillet the trouts and remove the bones.
3. Season the inside of the 4 fillets. On one fillet, place a sprig of balsam fir and close with another, exposing the skin side outwards. Repeat with the other 2 fillets.
4. Using 3 strings, tie the 2 fillets together. Repeat with the other 2 fillets.
5. Place a cast-iron skillet on hot coals. Drizzle with canola oil and top with trout fillets. Cook for about 2 minutes, then turn the fillets over.
6. After 2 minutes, add the hard butter, garlic clove and fresh thyme.
7. Allow the butter to foam to a hazelnut color. Using a spoon, baste the trout fillets evenly with the butter for 2 minutes.
8. Cut the strings and remove the balsam fir branches.
9. Place the fillets on a serving plate and pour the butter from the pan over the trout. Garnish with fresh herbs, daisy capers, chanterelle pickles, pickled fiddleheads or any other condiments you like!