Vercors trout, Saint Félicien, walnuts, Antésite and elderflower

• 4 fillets or 2 trouts of 600g each
• 4 beautiful Charlotte potatoes
• 250g of walnut kernels
• ½ liter of whole milk
• 1 bottle of Antésite Réglisse Anise
• 1 pot of elderflower
• 1 Saint Félicien
• Semi-salted butter

Recipe instructions:

1. Prepare the fillets, cook them in a dish skin side down, with a base of vegetable stock, olive oil and crushed tarragon. Salt, pepper and cook for 20 minutes at a low temperature.
2. Cook the potatoes in their jackets in salted water for 20 minutes.
3. Reduce the Antésite in a saucepan.
4. Crush the walnuts into kernels with a knife, brown them in hazelnut-salted butter, add cold milk to cover and leave to simmer for 20 minutes.
5. Mix the nut mixture, pass through a sieve, check the seasoning and emulsify at the last moment.