Roasted Trout with a Creamy Curry-Flavoured Brie and Raisin Sauce
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 2 x 10 oz (2 x 300 g) trout fillets
- 1 tbsp (15 mL) fresh coriander, chopped or
- 1 tsp (5 mL) Irresistibles dried coriander*
- To Taste Irresistibles solar salt*
- To taste Irresistibles coarse ground black pepper
- 1 tbsp (15 mL) butter*
- 1 French shallot, chopped
- 1/2 tbsp (7 mL) flour*
- 1/2 cup (125 mL) white wine
- 1 1/2 cups (375 mL) chicken broth*
- 3 tbsp (45 mL) raisins*
- 1/2 tbsp (2 mL) Irresistibles curry paste or powder*
- 1/4 cup (60 mL) 35% cream
- 1/4 lb (112g) Canadian Brie, without the rind, cut in pieces
- Salt to taste
Preparation
Preheat the oven to 400°F (200°C).
Place the trout fillets on a cookie sheet or in an ovenproof dish. Sprinkle with coriander and season. Bake on the top oven rack for 10 to 12 minutes.
While the fish is cooking, melt the butter in a frying pan and sweat the shallot.
Add the flour and deglaze with the white wine.
Add the broth, raisins and curry and cook over medium heat for 5 or 6 minutes, until the mixture thickens.
Add the cream and cheese.
Cook over a low heat until the cheese melts. Season to taste.
Serve the trout fillet with the creamy curry-flavoured Brie and raisin sauce accompanied by Basmati rice and vegetables.
Suggestion
Variation:Try this recipe with Canadian Camembert, Mozzarella, Gouda, Cheddar.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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