Difficulty:[usr 2 ]
Raise the trout fillets, set aside in the cold.
Take darioles of 8 or circles of 8.5 by 3 cm in height, butter them.
Line with the salted and peppered trout fillets.
Place your darioles on a steamer waiting to cook.
Put the Petits Gris to cook then drain them, recover the cooking.
In a skillet, melt the butter and sweat the shallot and the degermed and chopped garlic.
Add the white wine, the cooked snails and the lemon juice.
When your reduction is almost dry, add the cream and reduce again by 1/4.
Add the chopped herbs (spinach, chervil, flat-leaf parsley and nettles) and cook for a few more minutes.
Adjust the seasoning and add the Petits Gris to the sauce.
Leave to heat without boiling over low heat.
Steam your darioles, 2/3 minutes from boiling.
Collect them gently using a peltex and arrange them on 4 hot plates.
Arrange the snails and the sauce around it.
* Nettles can be found in jars in supermarkets.
