Pesto, lemon, and trout Schneckekueche – Leïla Martin

Name: Pesto, lemon, and trout Schneckekueche – Leïla Martin
Prep time: PT30Mutes
Cook time: 35 min
Total time: PT1H05
Yield: 12
Cuisine: French

by ?

Published on 09.15.2021

30 minutes

Cheap

Medium

For 12 people.

There's nothing like a fresh, tasty and delicious new recipe to start the spring season off right?

We went to meet the chef and bloggerLeïla Martinfor a perfect "double accord" on an authentic recipe.

The goal? An original recipe that can be paired with both bubbles and still wine.

Leïla is a young woman, sparkling and creative. Her credo is to create easy, original and fancy recipes inspired by traditional Alsatian cuisine. We invite you to feast your eyes (because she also takes beautiful culinary photos) and your taste buds on her blog "I will cook for you". And for lovers of beautiful books, go to the bookstore because Leila is also the author of two books as colorful and gourmet as her blog, "Les légumes enchantés" published in 2020, and "L'Alsace enchantée" published in 2018 (ed. La Nuée Bleue).

It is therefore a recipe that can be used as an appetizer or a starter and that is paired with two of the cellar's flagship wines: the Riesling and the Crémant Brut!

Enough to satisfy bubble lovers but also lovers of white wines, racy, fresh and dry!

Ingredients

For the garnish

350gof smoked trout from Alsace
100gof fresh cheese(Philadelphia or Saint-Morêt type)
120gof fresh herb mix(parsley, coriander, chives, dill, basil, mint)
80gof hazelnuts
80gof parmesan cheese
60mlolive oil
Zest of half a lemon
salt/pepper

For the brioche dough

450gof flour
15gof sugar
1/2cube of baker's yeast 60 ml of milk
3eggs beaten in omelette 125 g melted butter
1teaspoon of salt 10g
For gilding
1egg yolk
1c.tablespoon of full cream
1pinch of salt

Preparation:

Pesto
Wash the fresh herbs and dry them. Chop them coarsely and put them in a food processor. Add the hazelnuts and parmesan cheese. Blend to a powder and drizzle in the olive oil while blending to obtain a spread-like consistency. Season with salt and pepper. Set aside.
The brioche dough
Crumble the yeast into the warm milk (37°C: be careful not to exceed 50°C, otherwise fermentation will not take place) and mix. Add the melted butter (37°C) and mix. Pour the flour, sugar and salt into a large bowl and mix. Make a well. Pour in the beaten eggs and the milk/butter mixture. Stir with a wooden spoon until the dough is smooth. Place the dough on a floured work surface. If it is really too sticky, feel free to add flour. Then knead for 3 minutes.
Time of growth and shaping of the brioche
Place the dough in a large floured bowl, cover it with a clean cloth and let it rest for 1 to 1 1/2 hours near a heat source. It should double in size. For my part, I let it rise in the oven at 35°C (super efficient!). If your oven does not have a low temperature function, place your container near a heat source (radiator). Butter and flour a springform pan with a removable bottom.
The shaping + 2nd time of growth of the brioche
After the first growth period, degas the dough and roll it out with a rolling pin on a floured work surface into a rectangle about 50 cm long and 40 cm wide. Spread the herb pesto over the entire surface of the dough. Arrange the whole slices of smoked trout over the entire surface. Spread the fresh cheese on top of each slice of trout. Then roll the dough lengthwise into a roll. Cut the roll into 8 slices of approximately equal length. Carefully place the rolls (slices visible) in the bottom of your pan, starting with one in the middle and working your way around. It's perfectly normal at this point for the slices not to be touching. Let the dough rise again for about 45 minutes, still in the oven at 35°c or near a heat source.
Cooking
When the baking time is over, preheat the oven to 180°C (fan oven). Prepare the gilding by mixing the egg yolk and cream with a pinch of salt. Apply with a brush over the entire surface of the chinois. Bake for 35 to 40 minutes. Let cool on a rack and enjoy warm or cold.