Vins de Bergerac et Duras

Trout gravlax with sesame seeds, squash cream and crunchy vegetables

To be enjoyed with :

Bergerac blanc sec | Bergerac rosé | Côtes de Duras blanc sec | Côtes de Duras rosé | Montravel blanc sec

1/ Trout gravlax.

  • Remove skin and debone trout.
  • Marinate in salt and sugar for 12-18 hours subject to thickness. Rinse and dry trout.
  • Slice trout into portions, roll in sesame seeds and lightly blowtorch.

2/ Squash cream

  • Peel squash, remove insides.
  • Boil squash in water.
  • Drain and combine with cream.
  • Season to taste and refrigerate.

3/ Crunchy vegetables

  • Peel beetroot and carrot then finely slice.
  • Rinse and slice radishes into ribbons.

4/ Plating

Plate the dish your way, you can do it in advance and keep it in the fridge.

By Chef Vincent, Quai Cyrano

Chef Vincent’s tips

  • Gravlax marinade (add a thin layer of salt/sugar marinade under the fillet and season with lemon zest and herbs)
  • Put crunchy vegetables in very cold water to retain colour and crunch.
  • Switch trout for salmon.


Serves 4

  • 1 organic trout fillet
  • 100g salt
  • 100g sugar
  • 50g sesame seeds
  • 100ml crème fraiche
  • 1 squash
  • 1 raw beetroot
  • 5 radishes
  • 1 carrot

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