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You will find here some councils and easy ways for the consumption of our fresh produce and/or smoked
Fume trouts of Pisciculture:

In cold dish, remove the skin of your fume trouts and put them in a dish decorated with crudenesses (salad, plates of mushrooms, radish, cucumber, etc). Do not forget essential lemons finely distinct. Preferably envisage sandwich bread toasté accompanied by fresh butter or better, one of three following sauces: the sauce with the cream, the green sauce with lawyer, the sauce with cucumber.
In hot dish, the fume trouts taste themselves of thousand and ones ways
Trouts fume with tarragon
Trouts fume with the sorrel
Smoked trout risotto
The smoked salmon of Pisciculture

In cold dish the smoked salmon adapts in the same way that the trouts, always accompanied by fresh butter or one of our three sauces.
In hot dish, here some ideas:
Smoked salmon muslin
Quiche with smoked salmon
The fresh produce of Pisciculture, will also make salivate your imagination:

Trout in papillotte
Trout fillet to anise
Paving stone of trout to the mustard cream
Sturgeon roasted with butter-lemon
Sturgeon with the of Bordeaux one
Crayfish with the court-bouillon
Crayfish with the curry
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PISCICULTURE OF the VILLETTE WorkRue de Rosay - 78930 the VILLETTE WorkTél France: 01 34 76 30 04 WorkFaxFax: 01 34 76 38 33 Siret: 40224899100018