Chef Benjamin Torrezan's Trout with Lin des Pyrénées linseed oil

Benjamin Torrezan, ambassador chef of Lin des Pyrénées, is today showcasing our supply chain with an exceptional recipe - La Truite (The Trout).

A creation that pays tribute to the produce of the region: river trout, Salies-de-Béarn salt, spruce buds... and of course our virgin linseed oil, used here for gentle cooking at 37°C to confit the fillet.

A signature dish born from a collaboration

Benjamin Torrezan takes flax cuisine to a rare level. His trout is presented in five techniques - gravlax, confit in linseed oil, crispy tuile, tarama sauce with flax bread, spruce bud pickles - which bring our pantry range into dialogue with the Basque terroir.

Virgin linseed oil heated to 37°C reveals its full aromatic palette and coats the trout’s flesh with a unique texture.

Ingredients for 4 people

Base

• 1 trout fillet
• 1 litre Lin des Pyrénées linseed oil
• 1 spruce branch
• 50 g flaxseeds

Gravlax marinade

• 1 trout tail
• 500 g Salies-de-Béarn salt
• 120 g sugar

Flax tuile

• 50 g flaxseeds
• 200 g water

Tarama sauce

• 50 g trout roe
• 130 g flax bread (made with kibbled flaxseed)
• 20 g farmhouse cream
• 100 g trout stock

Spruce pickles

• 10 g sugar
• 20 g apple cider vinegar
• 30 g water
• 15 g spruce buds

Step-by-step method

1. The gravlax

Marinate the trout tail in the marinade for 12 hours. Rinse in clean water, then cut into small, even cubes.

2. The trout confit in linseed oil

Bone the fillet, remove the skin and season it. Roll it tightly in cling film. Immerse it in the linseed oil, heated beforehand to 37°C - a gentle cooking method that preserves all the omega-3 qualities of the oil.

3. The flax tuile

Cook the flaxseeds with the water until it has completely evaporated. Spread thinly, then dehydrate for 3 hours at 45°C. Just before serving, fry at 200°C to obtain a crispy tuile.

4. The tarama sauce

Heat the cream and the diced flax bread to 50°C. Blend with the trout roe, then fold in the gravlax cubes, a drizzle of linseed oil and a few extra trout eggs. Loosen with the trout stock to obtain a coating texture.

5. The spruce pickles

Bring the water, sugar and apple cider vinegar to the boil. Once the mixture has cooled, add the spruce buds and transfer to jars.

6. Plating

Coat the trout, fresh out of the linseed oil, with the tarama sauce, then sprinkle with trout roe, gravlax cubes, flaxseeds and spruce pickles. Finally, add the freshly fried flax tuile. Serve immediately.

Chef Benjamin Torrezan

Benjamin Torrezan - a chef devoted to Basque cuisine, raw produce and short supply chains. By joining our circle of ambassador chefs, he extends the story of a flax grown at the foot of the Pyrenees all the way to the plates of the Basque Country.

Photo credit: © Flore Bonnard

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