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.
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.
© Société des alcools du Québec, 2007
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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