FOR 6 PEOPLE
Ingredients:
* 1 beautiful salmon trout of 1.2 kg
* 1 curly kale of 1.5 kg
* 250 G of crème fraîche
* 150 G of fourme of Ambert
* 20 G of butter
* Salt and pepper of the mill

Receipt:

To raise the trout fillets, and to cut fine escalopes. To bleach the rags. On a sheet aluminum buttered, to spread out a rag and an escalope of salmon trout, salt pepper and to roll cabbage with trout like a roll. To wrap in the aluminum foil and make cook with the vapor 15 minutes, to reserve.
For sauce:
To make boil the cream, add fourme of beforehand mixed Ambert and butter, to stir up until boiling. To remove the aluminum foil, and to slice the trout rollers. Napper bottom of the plates (hot) of the sauce fourme and to lay out above the slices of marbled. One can decorate this dish of green lenses of the Puy by laying out them in dome with the center of the plate