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French quenelle bun
Eclair style, with guacamole and smoked trout

Serves
4
Cooking time
35 mn

Ingredients

  • 4 French quenelles buns
  • A few springs of dill
  • 2 avocados
  • 4.3oz smoked trout
  • 1 lemon, juiced

 

  • Blend the avocados with the lemon juice. Season with salt and pepper. Put in a piping bag. Keep refrigerated
  • Slice the trout and roll the slices up.
  • Cook the quenelles in a preheated oven for 35 minutes at 210°C / 410°F. (To reduce cooking time, poach the bun in boiling water for 10min, then bake for 15min at 230°C / 445°F).
  • Garnish, alternating between a trout roll and a dot of guacamole. Finish with chopped dill.

 

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