Tangy Filets of Trout

Tangy Filets of Trout
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 3:30 Total Time

Ingredients

Add all
  • 4

    filets of trout

  • Sauce

  • 1 cup
    (250 mL)

    water

  • 1/4 cup
    (60 mL)

    cider vinegar

  • 1/3 cup
    (80 mL)

    brown sugar

  • 2 tsp.
    (10 mL)

    chopped ginger

  • 2 tsp.
    (10 mL)

    Salt

  • 2 tsp.
    (10 mL)

    lemon juice

  • 1

    bay leaf

  • 2

    lemons peeled and sliced

  • 1

    grapefruit in sections

  • 1/3 cup
    (80 mL)

    green seedless grapes

  • 1/3 cup
    (80 mL)

    sliced almonds

  • 1/4 cup
    (60 mL)

    green raisins

  • 1

    red peppers julienned

  • 2

    oranges sliced

  • 1

    onion sliced

  • 2

    parsley

Preparation

In a pan, combine all ingredients of the sauce.

Bring to a boil and whisk well.

Add fruits and red pepper, simmer 10 minutes.

Add last ingredients except the lettuce.

Cover and cook trout. Refrigerate several hours.

Arrange lettuce leaves on a serving dish.

Garnish with slices of oranges, grapefruit sections and parsley.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007