Cremo Cream UHT 25%

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Farmed fish selected and prepared especially for you by our local fishmonger!

Ingredients for 2 persons: 

2 x pink trout fillets - skin on, no bones (180Gr)

1 x organic lemon

1 x UHT cream 25% (10cl)

Preparation:

1. Heat some olive oil in a non-stick pan. Place the fillets skin side down, put on a low heat, add salt and pepper.
2. As soon as they are cooked, turn up the heat and deglaze with lemon juice, add 10cl of cream and let it reduce.

That's it, you've just made a dish worthy of a restaurant!

h4. At last it is the season for rhubarb ! h5. A classic recipe in the fashion of « grandmother » easily realised with puff pastry using organic flour, made by our artisan Arnaud of the « Boulangerie de Peney » and the organic rhubarb. Delicious tart , slightly acid, ideal for a snack or a dessert. # 1. Preheat your oven at 180°. # 2. Wash and peel the rhubarb taking care to remove as many threads as possible, then cut into pieces of 1 to 2 cm. Place in a salad bowl with 3 to 4 tbsp. of sugar, cover and allow to drain 1 hour or 2. # 3. Roll out the shortcrust pastry, spread the dough on a buttered and floured pie dish and prick it with a fork. Cover with the drained rhubarb. # 4. In a salad bowl whisk 2 eggs with 150g of sugar, about 25 cl of cream, and spread this mixture on to the rhubarb. # 5. Bake in the oven for about 30 to 35 minutes. h5. Allow to cool and taste without further delay ! Note: the flour, the eggs and the sugar are not included in the pack, but available on the website.