Fillets of White Fish with Oka
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 4 white fish fillets, sole,tilapia,vivaneau
- Salt and pepper to taste
- 8 slices of Oka
- 250 mL (1 cup) fresh spinach, blanched
- 30 mL (2 Tbsp.) butter*
- 180 mL (3/4 cup) powdered hazelnuts
- Sauce
- 15 mL (1 Tbsp.) butter*
- 15 mL (1 Tbsp.) shallot, minced
- 1 Cameo apple, diced
- 15 mL (1 Tbsp.) honey*
- 30 mL (2 Tbsp.) Calvados brandy
- 80 mL (1/3 cup) white wine or cider
- 125 mL (1/2 cup) apple juice*
- 250 mL (1 cup) chicken broth*
- 30 mL (2 Tbsp.) butter*
- Salt and pepper to taste
Preparation
Preheat oven to 375ºF (190ºC).
Season fish.
In the centre of each fillet, place two slices of Oka and some spinach leaves, then roll up fillets. If necessary, use tooth picks to keep in place.
In a frying pan, briefly brown rolls in butter over a high heat. Remove from pan, then coat each roll in powdered hazelnuts, place in an ovenproof dish and set aside.
In a saucepan, sauté the shallots and diced apple in butter. Add honey and caramelize.
Deglaze pan with Calvados brandy and white wine. Allow to reduce a little, then add apple juice and chicken broth. Reduce to 1/3 of volume.
Pour sauce into a blender, add a little melted butter, then purée.
Finish cooking rolled fillets in oven for 6-8 minutes.
Serve with sauce drizzled around each fillet.
Suggestion
* 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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