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Fillets of White Fish with Oka https://www.metro.ca/userfiles/image/recipes/filets-poisson-blanc-fromage-oka-4228.jpg PT15M PT20M PT35M
Preheat oven to 375°F (190°C).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.
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4 white fish fillets, sole,tilapia,vivaneau Salt and pepper 8 slices of Oka 1 cup (250 mL) fresh spinach, blanched 2 Tbsp. (30 mL) butter 3/4 cup (190 mL) powdered hazelnuts sauce: 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) shallot 1 cameo apple, diced 1 Tbsp. (15 mL) honey 1/3 cup (80 mL) white wine or cider 1/2 cup (125 mL) apple juice 1 cup (250 mL) chicken broth 2 Tbsp. (30 mL) butter Salt and pepper to taste
Fillets of White Fish with Oka

Fillets of White Fish with Oka

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4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 4
    white fish fillets, sole,tilapia,vivaneau
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    DOM HOT SMOKED OR FISH CAKES

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  • Salt and pepper
  • 8
    slices of Oka
  • 1 cup
    (250 mL)
    fresh spinach, blanched
  • 2 Tbsp.
    (30 mL)
    butter
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    SELECTION BUTTER

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    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 3/4 cup
    (190 mL)
    powdered hazelnuts

  • sauce:
  • 1 Tbsp.
    (15 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 1 Tbsp.
    (15 mL)
    shallot
  • 1
    cameo apple, diced
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    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


  • 1 Tbsp.
    (15 mL)
    honey
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  • 1/3 cup
    (80 mL)
    white wine or cider
  • 1/2 cup
    (125 mL)
    apple juice
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  • 1 cup
    (250 mL)
    chicken broth
  • 2 Tbsp.
    (30 mL)
    butter
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  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

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.

Source : Metro / Photo: Producteurs Laitier du Canada

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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