Discover this delicious recipe for Petit Épeautre du Velay, Vourzac trout and mustard cream.
A feel-good recipe that’s ready in less than 15 minutes!
Ingredients for 4 people:
- 400 g Petit Épeautre from Velay
- 350 g vourzac trout
- 2 tablespoons chives
- 120 g heavy cream
- juice of one lemon
- 1 tablespoon mustard
- A few Parmesan shavings
- Salt
- Pepper
Recipe
- Cook your Petit Épeautre du Velay for 10 minutes.
- Meanwhile, in a salad bowl, mix the mustard, cream, lemon juice and chives. Season with salt and pepper.
- Once cooked and drained, add the Petit Épeautre du Velay, sliced trout and Parmesan shavings.
- Mix everything together. Now it’s ready!
Petit Épeautre du Velay
This ancestral cereal is grown in the Auvergne at an altitude of over 800 meters, on the Velay high plateaux. Petit Épeautre du Velay is a healthy alternative to pasta and rice. A product of a 100% local production chain, created by Sabarot, Petit Épeautre du Velay is virtuous for the environment and good for your health (it contains all 8 amino acids essential to the body).
The 10-minute cooking time, obtained by polishing the grain, allows you to consume a healthy product quickly and easily. With its nutty, crunchy taste, you can give free rein to your desires: starter, main course or dessert… In a salad, in soup, as an accompaniment to fish or meat, our Petit Épeautre du Velay invites you to be creative.
