Fisherman Briard's trout
4 trout (each weighing 200g)
30cl dry cider
2cl whipping cream
1dsp Meaux mustard
salt and pepper
2 shallots (finely chopped)
Carefully prepare the fish - cut out the fins, gutting and remove the gills and gut the trout. Clean the trout, leaving them under cold running water for several minutes. Remove excess water with a towel and season on both sides with salt and pepper.
Grease an oven-proof dish with a generous amount of butter. Throw in the springs of washed parsley and chopped shallots. Add a little cider.
Place the trout on the dish and cook in the oven for 15 minutes at 200°C. Check from time to time, gradually adding the rest of the cider.
When the trout are cooked, lay them on a service plate and keep them warm. Strain the cooking juices and stir in the whipping cream and a knob of butter. Leave to reduce and add a dessert spoon of Meaux mustard. Cover the trout with the sauce and return to the oven in order to nicely colour the fish.
Sprinkle with chopped chives and serve.