Today we're back with a recipe from Julie's Frenchy Cookbook - The chestnut route cooked by Claude called trout fillets and fine raviole. A generous, gourmet dish to be enjoyed without moderation.

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Ingredients (for 4 people)

  • 4 trout fillets
  • 4 leaves of green cabbage
  • 8 spring onions
  • Butter
  • Sugar
  • Salt and pepper
  • For the raviole dough:
  • 100g of wheat flour
  • 100g of chestnut flour
  • 2 Eggs

For the stuffing:

  • 1/2 butternut squash
  • 1 onion
  • 6 chestnuts
  • Olive oil
  • Saffron
  • Parmesan cheese
  • Salt and pepper


  • 200g of butter
  • 20cl cream
  • Salt and pepper


The ravioli dough

  • Sift the 2 flours together. Make a fountain in the middle and break the 2 eggs into it. Knead the dough, shape it into a ball and wrap it in plastic wrap. Leave to rest in the fridge for 2 to 3 hours.

Trout fillets

  • Rinse the fillets in clean water and pat dry. Remove the bones with tweezers. Place them on a chopping board, skin side down, and remove the skin.
  • Preheat the oven to 180° (gas mark 6). Spread the trout skins on a sheet of greaseproof paper. Brush with a little melted butter and season with salt and pepper. Cover with another sheet of greaseproof paper and place in the oven with another baking tray on top to flatten them until they are crisp, about 7 minutes. Set aside to cool.

The ravioli stuffing

  • Wash and peel the butternut and cut into small cubes. Chop the onion and peel the chestnuts. Boil the chestnuts, keeping them slightly firm.
  • Heat a little olive oil in a frying pan. Cook the onion and butternut over a low heat without browning. When the butternut is cooked (about 20-25 minutes), add the saffron, chestnuts and Parmesan. Adjust the seasoning and set aside to cool.
  • Remove the cabbage leaves and blanch. Sort the spring onions, reserving the green for the sauce and placing the white in a saucepan. Cover to the brim with water, add a knob of butter, a little sugar, salt and pepper. Cook gently until all the water has evaporated. Lightly roll the cébettes in the butter and keep warm.
  • Roll out the pastry as thinly as possible (0.5 mm) and divide into 2 strips. Place a small spoonful of butternut on each raviole of the first strip of pastry. Brush the pastry together and cut out the ravioles. Cook in salted water for 3 minutes. Keep warm.


  • Combine the butter, 10cl water and cream in a saucepan and season to taste. Heat gently. Chop the spring onion, add to the sauce and blend.
  • Cook the trout fillets in the oven at 70°C (gas mark 2-3) until the flesh is translucent (3 to 5 minutes). Roll the cabbage leaves in a pan with a little butter and water until hot and shiny.


  • Place some of the spring onion sauce on the plate, followed by a few cabbage leaves and the spring onions. Arrange the trout with their skin. Place the ravioli on the side of the plate.

Watch the whole Julie's Frenchy Cookbook programme and the recipe for trout fillets and fine ravioli on our streaming platform.