Smoked Trout and Courgette Croque-Waffles

For the Waffle Batter:

• 2 eggs
• 250g plain flour
• 1 tsp baking powder
• 2 tbsp olive oil
• 200ml milk (plant-based or dairy)
• Freshly ground salt
• Freshly ground pepper

For the Béchamel Sauce:

• 10g olive oil
• 20g cornflour
• 300ml milk
• Freshly ground salt and pepper to taste

For the Filling and Topping:

• 1 onion
• 1 small courgette
• Olive oil
• 2 slices smoked trout
• Fresh basil
• Grated Comté cheese

1. In a mixing bowl, combine the eggs, flour, baking powder, and olive oil. Whisk together while gradually adding the milk. Season with salt and pepper, and let the batter rest for 30 minutes.
2. Heat the olive oil in a small saucepan. Add the cornflour and cook for 2 minutes, stirring constantly. Gradually add the milk in two batches, stirring continuously until smooth. Season with salt and pepper, then set aside.
3. Dice the onion and courgette finely (brunoise). Sauté them in a lightly oiled frying pan for about 15 minutes until they are soft. Set aside.
4. Preheat and lightly oil a waffle iron. Pour the batter into the waffle iron and cook for about 4 minutes until golden brown.
5. Cut the waffles diagonally into halves. Spread béchamel sauce on each half, then top with the sautéed onion, courgette, and smoked trout. Close to form a croque-monsieur.
6. Just before serving, place the croque-waffles under a grill with a bit of béchamel sauce and grated Comté on top. Grill for about 4 minutes until the cheese is melted and bubbly. Serve with fresh basil.