Millefeuille with brook trout and white asparagus


 1 hour plus 24 hours marinating


The typical aromatic notes of Sauvignon accompany this delicately flavoured antipasto, a winner even with the most discerning palates.


Ingredients for 4

200 g goat’s cheese

8 large white asparagus spears

4 brook trouts

1 packet of puff pastry

sugar – trout roe

thyme – marjoram – lemon balm

lemon – sesame seeds

extra-virgin olive oil

salt – smoked salt

black pepper – pink pepper


Clean the fish carefully and fillet.

Using a pestle and mortar, crush 1 spoon of smoked salt, a generous twist of pepper, a few pink peppercorns, 1 spoon of sugar and a few thyme, marjoram and lemon balm leaves.

Marinate the fish fillets in this mixture for 24 hours, in a covered container in the fridge.

Scrape the marinade off the fish with a knife, then blot with kitchen paper and cut into very thin slices.


Bake the pastry between two oven sheets with a weight on top, at 200°C for 15 minutes.

Cut the pastry into squares measuring about 5 cm per side.


Clean the asparagus, finely slice lengthwise and dress with oil, salt, pepper, lemon juice and sesame seeds.

Cream the cheese to give a soft consistency.


Assemble the millefeuille on each plate, alternating a square of pastry, a spoonful of cheese and a slice of fish. Repeat until you have used up all the ingredients.

Serve the brook trout millefeuille garnished with a salad of white asparagus, sesame seeds, trout roe, oil, salt and pepper.

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