Éclairs with peas and smoked trout

• 1 trout, 500 g
• 80 g sugar
• 120 g fine salt

For the dressing

• Lemon zest
• A few chervil leaves

Steps for theéclairs

1. Prepare the smoked trout (the morning before): lift the trout fillets and remove the bones. Immerse the fillets in the salt-sugar mixture for 8 hours. Rinse and dry the fillets. Place the trout in a smokehouse for one night (if you don't have a smokehouse, see "Chef's tip").
2. Prepare the choux pastry: in a saucepan, combine the milk, butter, salt and sugar. Bring to the boil. Add the flour all at once, and allow to dry over the heat for a few minutes. Pour the batter into a mixing bowl, then add the eggs one at a time, mixing well between each.
3. Make the eclairs: using a 12 mm plain tip, pipe 8 cm-long eclairs. Bake for 15 min at 185°C, then continue baking at 160°C for a further 20 min. Do not open the oven during baking.
4. Prepare the pea purée: remove the skin from the peas and cook them in the English style. Reserve some for decoration. Heat the cream and add the peas. Blend to a smooth purée and season.
5. To serve: cut an éclair in half lengthways and fill the bottom with the pea purée. Top with thin slices of trout, a few peas, chervil leaves and finish with lemon zest.

Chef's tip:

Don't have a smoker? You can use a smoking bell. Or place smoking wood shavings on aluminum foil at the bottom of a saucepan or wok, place a grate on top, on which you place the food to be smoked and cover.

Forfurther information:

• Meurette, Le Village, 31160 Rouède
• 12/20 in the Livre des 109
• Read Gault&Millau's review of Meurette