As a starter or main course, trout can be cooked quickly and easily! Richard Bernigaud, chef of the restaurant The essential in Dijon (12 rue Audra in Dijon) offers us oven-baked trout fillets, a trout carpaccio or even marinated trout. Here are recipes that are simple to make, quick to prepare and suitable for the end of the year celebrations!
– Caroline PAUL
Many of you called us to give us your own recipes, and it is by listening to the program that you will have as a bonus 2 recipes based on trout offered by Colette and Nadine!
Chef Richard Bernigaud also advised us on fish farming The Trout of the Dawn, at Veuxhaulles sur Aube in the Châtillonnais; on site: trout, mousses, rillettes, it’s qualitative and it’s short circuit!
Another chef’s favorite, the restaurant The evidence, rue Jeannin in Dijon; there too, you will come across home-cooked meals and local products.