Serves 4


– 2 x 400 g trout
– 300 g of ‘Guérande’ rock-salt
– 2 bundles of coriander
– 15 grains of coriander
– 100 g of Rocket lettuce
– 1 lemon
– 1 dl of olive oil
– 1 celeriac
– 1 dl of Vin Jaune
– 20 g of chopped shallots
– 5 g of crushed garlic
– 1 bundle of chives
– 20 g of butter
– 2 dl of chicken stock
– 0.5 dl of thick cream

Trout fillet with coriander butter, and celeriac in Vin Jaune.

Filet the trout and remove the bones. Rinse the filets in cold water. Mix the salt with the roughly chopped coriander. Place the trout filets on a dish (skin down), cover with the coriander butter, and chill for 1 hour in the refrigerator.


Peel the celeriac and cut into small dice, sweat in a sealed saucepan with a soupspoon of olive oil, then add the chopped shallots and crushed garlic. Slow cook for 5 minutes. Place in a bowl and add the grated lemon zest, finely chopped chives, and the rest of the olive oil. Chop the rest of the celeriac in large pieces and sweat in a sealed saucepan with the butter. Add the chicken stock and slow cook for 20 minutes. When cooked through, add the celeriac in Vin Jaune and the thick cream, mix to a smooth cream.

The trout

Remove the trout fillets from the salt and rinse thoroughly in cold water, remove the skin, and cut the trout in four equal parts. Place on a plate with a string of celeriac purée in Vin Jaune down the middle of the plate with the trout fillets around the centre. Dress with the celeriac aromatic oil. Serve with fresh Rocket lettuce and a few leaves of coriander.

Steven NAESSENS is the Head Chef at the “Maison Jeunet” in Arbois, France. He would like his guests to feel at home when enjoying culinary delights and exchanges on simple terms such as: “it was good”. ‘Sous-Chef’ to Jean-Paul Jeunet since 2009, he has adopted the French Jura as home and uses local and authentic produce.

For further information, visit the Maison Jeunet website