Recipe courtesy of John Cordeaux

Chartreuse of Brook Trout from St. Philemon (Chartreuse de Truite Saint-Philemon)

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  • Level: Easy
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2 tablespoons (30 milliliters) trout caviar

2 1/2 tablespoons (35 milliliters) salmon caviar

10 mini carnations

1 3/4 pounds (600 grams) smoked salmon

11 ounces (300 grams) smoked trout

1 pound (450 grams) brook trout

2 shallots

1 bouquet chervil (garnish with 30 sprigs and the rest chopped)

Juice from 2 lemons, divided

Season with salt and pepper

3/4 pound (400 grams) root celery

1/2 pound (200 grams) taro root

1 1/2 cups virgin olive oil

1 bouquet chives (2/3 finely chopped, 1/3 whole)


  1. Line the 10 ramekins with the smoked salmon (leave room for the tartar). Mix chopped smoked and fresh trout with the shallots, chervil, lemon juice, salt and pepper. Divide the tartar mix into the 10 ramekins and press the stuffing by folding in the smoked salmon to form a small parcel. Refrigerate the timbales for 2 hours. Cut root celery into circular slices. Cut taro root into triangles of 5 inches long and drop into canola oil until golden brown, season with a little salt while they are still warm. Mix olive oil with a little lemon juice, chopped chives, the two caviars and the pepper to make vinaigrette.
  2. To serve, place chartreuse on a dinner plate, add the vinaigrette around the chartreuse and place 3 chips of fried root celery at 12h00, 16h00 and 20h00 on the plate. Place a taro chip, two whole chives and a carnation in the middle of each chartreuse to finish presentation. Place the sprig of chervil in front of each root celery chip. Decoration: mill pepper around the plate.