Trout ballottine with crayfish and girolles

Preparation time

Cooking time
30 mins to 1 hour

Serves 4


By Matt Tebbutt
  • 2 gelatine leaves
  • bunch chervil, finely chopped
  • bunch dill, finely chopped
  • bunch chives, finely chopped
  • bunch tarragon, finely chopped
  • small handful flatleaf parsley, finely chopped
  • 1 large trout, filleted, pin-boned, skin removed
  • 12 crayfish, shell on blanched
  • 1 Savoy cabbage, dark green leaves only, finely shredded
  • handful small girolles, cleaned

For the beure blanc

  • 125ml/4fl oz white wine
  • splash white wine vinegar
  • 1 small banana shallot, finely chopped
  • 150g/5½oz unsalted butter, plus extra for frying
  • 1 lemon, juice only
  • salt and freshly ground black pepper
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