Balsam fir trout fillets
- 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
- Before filleting the trout, drain, rinse and wipe off excess water and slime.
- Fillet the trouts and remove the bones.
- 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.
- Using 3 strings, tie the 2 fillets together. Repeat with the other 2 fillets.
- 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.
- After 2 minutes, add the hard butter, garlic clove and fresh thyme.
- Allow the butter to foam to a hazelnut color. Using a spoon, baste the trout fillets evenly with the butter for 2 minutes.
- Cut the strings and remove the balsam fir branches.
- 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!