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Roasted Trout with a Creamy Curry-Flavoured Brie and Raisin Sauce https://www.metro.ca/userfiles/image/recipes/truite-sauce-brie-raisins-cari-4349.jpg PT10M PT10M PT20M
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.
2
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
Roasted Trout with a Creamy Curry-Flavoured Brie and Raisin Sauce

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

Rate this recipe
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2
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2x10 oz
    (2x300 g)
    trout fillets
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    Fresh Tilapia or Rainbow Trout Fillets Haddock Fillets 900 g or 1.77/100 g

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    FAMILY PACK, MIN.

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  • 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
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    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    $1.99 ea.

    SELECTED VARIETIES

  • 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
Imprimer ma sélection

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

Legal Notice

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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