Trout-pangasius Tournedos with Pesto

Recipe ingredients

• 2 whole garlic cloves
• 2 cups (500 mL) basil leaves, not packed
• 3 Tbsp. (45 mL) pine nuts
• ½ tsp. (2 mL) salt
• ¼ tsp. (1 mL) freshly ground pepper
• ½ cup (125 mL) freshly grated parmesan
• ½ cup (125 mL) olive oil*
• 2 1-lb (500-g) skinless trout fillets
• 1 1-lb (500-g) pangasius fillet

Preparation

Pesto
Put garlic, basil leaves, pine nuts, salt and pepper in a food processor.
Process, adding olive oil gradually, until mixture is smooth. Mix in parmesan.
Tournedos
Place a trout fillet skinned side up and brush with pesto.
Place the pangasius fillet on top of the trout and brush with pesto.
Place the second trout fillet, skinned side down, on top of the pangasius.
Bind the whole thing up with string so that it won’t come apart when cut into tournedos.
Add pesto to taste.
Cut into 1½-in. (4-cm) thick tournedos.
Baking
Preheat oven to 375°F (190°C).
Bake tournedos in a baking dish for 12 - 15 minutes or until flesh turns opaque and is easily flaked with a fork.

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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