Balsam fir trout fillets

Balsam fir trout fillets
Balsam fir trout fillets

Serves 2


  • 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


  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!

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