Poached trout with basil and thyme
on a bed of peas "bonne femme"
Petit-choux cakes filled with home-made vanilla cream,
draped in Sherry-flavored chocolate sauce
Ingredients:
2 trout fillets, skin on
Small handful of basil leaves and thyme leaves
salt & ground pepper + olive oil
Peas 'bonne femme'
100g unsmoked bacon lardons
Olive oil, for cooking
100g charlotte onions
sprigs of thyme, leaves only
200g of peas
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