Roasted Trout with a Creamy Curry-Flavoured Brie and Raisin Sauce

Roasted Trout with a Creamy Curry-Flavoured Brie and Raisin Sauce
  • 2 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time

Ingredients

Add all
  • 2x10 oz
    (2x300 g)

    trout fillets

  • 1 Tbsp.
    (15 mL)

    fresh coriander, chopped or

  • 1 tsp.
    (5 mL)

    dried coriander

  • solar salt to taste

  • coarse ground black pepper to taste

  • 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)

    curry paste or powder

  • 1/4 cup
    (60 mL)

    35% cream

  • 1/4 lb
    (1/4 g)

    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.

Source: Dairy Farmers of Canada

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

Discover your taste profile!

© Société des alcools du Québec, 2007