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.