L'Isle sur la Sorgue trout with beets, broccoli & lime by Frédérique from the Agastache restaurant

Frédérique and Frédéric met 16 years ago in a restaurant where they worked. They continued their professional career together during all these years in prestigious Michelin-starred establishments in the region, climbing the ranks gradually, La Mirande in Avignon, Le Prieuré in Villeneuve-les-Avignon... They wanted to start by trying to create a place that suits them 'Agastache' by offering quality cuisine on a short circuit.

They work on a short menu, only fresh and local produce. Thus, they offer two starters, three courses (fish, meat and always a vegetarian option) and two desserts. This menu is changed every month according to seasonal products.

They use the term plant identity because they particularly like to work with aromatic herbs and enhance the vegetable as a side dish.

For the end of year celebrations, Frédéric has concocted a delicious starter for you: L'Isle-sur-la-Sorgue trout by Mickaël Meyer marinated with Beetroot, Broccoli & Lime!

Recipe steps:

The ingredients for two fillets (about 500 g)

• Coarse-gr. salt 200g
• Sugar 280gr
• Juniper 6 grains
• 10 grain pepper
• Badiane 2 stars
• 1 large beetroot
• 1/2 head of broccoli
• 5 limes
• 5 g of agar-agar
• White vinegar

Everything you need to know about trout in L'Isle-sur-la-Sorgue!

Remember to go directly to our local producers and/or to our markets!

1. Marinade:

Beet sets
200g
coarsely salted 200g of sugar
10 peppercorns
6 juniper grains
2 star star anise

2. Lime gel:

5 limes
20 g of sugar
10 cl of water
5 g of agar-agar

3. Gastric:

60 g of sugar
10 cl of white vinegar
20 cl of water

The achievement:

Peel the beetroot then cut it away to obtain cylinders.

Set aside the beetroot toppings and marinate with them by mixing all the ingredients, then cover the trout fillets for 24 hours on the meat side.

Using a mandolin, make the finest beetroot discs possible.

Make a gastric juice: caramel deglazed in vinegar and relaxed with water (see gastric ingredients above).

When boiling, immerse the beetroot discs in the stomach, then turn off the heat, reserve, making sure that the discs are submerged.

Make the broccoli purée:
Cook the broccoli in salted water then blend it with the zest of a lime until smooth.

Make the lime gel:

Take the juice of 5 limes, add 10 cl of water and 20 g of sugar.
Bring to a boil then add the agar-agar while whisking to boil again.
Set aside in the cold, once set, mix to obtain a gel.

After 24 hours rinse the trout with clear water, stop it and remove the skin.
Cut thin slices then place the beetroot discs on top of the trout.

Roll it into the shape of a rose.
Place the rose in the center of the plate and make a few dots of broccoli purée with lime and the same for the gel.

It's ready! Merry Christmas and bon appetit!

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