Food and the wines :
Trout with Courgette Ingredients : 300g of small courgettes 1 tsp of pink berries 4 fillets of 125g of trout Soft cheese with shallot and & chive Espelette chilli White vermouth Preparation : For 4 persons 1. Pre-heat the oven to 200°C (gas mark 6). Chop 300g de of the little unpeeled courgettes into round slices. Grind up 1 round teaspoon of pink berries in a bowl. 2. Place half the courgette slices in the middle of 4 large rectangular sheets of baking foil, salt slightly. Place the 4 trout fillets on top of each. Cover with the rest of the courgettes. Place a large teaspoon of Soft cheese with shallot and & chive on top of each, pink berries, 1 pinch of Espelette chilli, pour on a large tablespoon of Noilly-Prat (white vermouth). 3. Close the foil around them, place the 4 parcels on a baking tray and bake for 12-13 minutes.Suggested Wine: A white Vin de Pays des Coteaux de l’Ardèche. Serve cold.	Restaurateur :

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