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Trout Fillets on a Pear and Blue Cheese Emulsion https://www.metro.ca/userfiles/image/recipes/filets-truite-poires-fromage-persille-6706.jpg PT15M PT06M PT21M
SalsaIn a large bowl, combine all salsa ingredients. Season and set aside.EmulsionIn a skillet over high heat, melt butter and caramelize the pears. Finish pears over low heat. Put cooked pears, cheese, nutmeg and lemon juice in a food processor and purée until smooth, gradually adding olive oil in a thin stream. Season with salt and pepper and set aside.Trout in a skilletSeason trout fillets and dredge with flour. In an oiled skillet, heat butter until foamy and fry fillets flesh-side down 3 minutes over high heat. Turn them over and fry skin-side down 3 minutes or to desired degree of doneness.Cooking : Brush trout fillets with oil.Preheat BBQ on high heat for 5 minutes. Reduce heat to medium-high heat.Place fillets skin side down on a rack or hinged directly on the oiled rack of bbq.Broil 2 minutes or until skin is crispy. turn and grill the flesh side for 1 minute. return again and cook 2 minutes until the flesh is opaque and firm but still moist. To serve, spoon some emulsion onto a plate, lay a fillet over it and top with salsa. Serve immediately.
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sufficient quantity, all-purpose flour 4x5 oz (4x150 g) trout fillets skin on 1 Tbsp. (15 mL) vegetable oil 1 tsp. (5 mL) butter Salt and freshly ground pepper to taste salsa: 1/2 English cucumber finely diced 2 ripe, finely diced red anjou pears 4 Tbsp. (60 mL) finely diced red onion 1 lime zest and juice Tabasco 2 Tbsp. (30 mL) walnut oil emulsion 2 Tbsp. (30 mL) butter 3 bartlett pears peeled and cut into wedges 3/4 oz (50 g) quebec blue cheese 1 ground nutmeg 1 lemon juice only 1/2 cup (125 mL) olive oil
Trout Fillets on a Pear and Blue Cheese Emulsion

Trout Fillets on a Pear and Blue Cheese Emulsion

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4
portions
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sufficient quantity, all-purpose flour
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  • 4x5 oz
    (4x150 g)
    trout fillets skin on
  • 1 Tbsp.
    (15 mL)
    vegetable oil
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  • 1 tsp.
    (5 mL)
    butter
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  • Salt and freshly ground pepper to taste

  • salsa:
  • 1/2
    English cucumber finely diced
  • 2
    ripe, finely diced red anjou pears
  • 4 Tbsp.
    (60 mL)
    finely diced red onion
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  • 1
    lime zest and juice

  • Tabasco
  • 2 Tbsp.
    (30 mL)
    walnut oil

  • emulsion
  • 2 Tbsp.
    (30 mL)
    butter
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  • 3
    bartlett pears peeled and cut into wedges
  • 3/4 oz
    (50 g)
    quebec blue cheese
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  • 1
    ground nutmeg
  • 1
    lemon juice only
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  • 1/2 cup
    (125 mL)
    olive oil
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Imprimer ma sélection

Preparation

Salsa

In a large bowl, combine all salsa ingredients. Season and set aside.

Emulsion

In a skillet over high heat, melt butter and caramelize the pears. Finish pears over low heat. Put cooked pears, cheese, nutmeg and lemon juice in a food processor and purée until smooth, gradually adding olive oil in a thin stream. Season with salt and pepper and set aside.

Trout in a skillet

Season trout fillets and dredge with flour. In an oiled skillet, heat butter until foamy and fry fillets flesh-side down 3 minutes over high heat. Turn them over and fry skin-side down 3 minutes or to desired degree of doneness.

Cooking : Brush trout fillets with oil.

Preheat BBQ on high heat for 5 minutes. Reduce heat to medium-high heat.

Place fillets skin side down on a rack or hinged directly on the oiled rack of bbq.

Broil 2 minutes or until skin is crispy. turn and grill the flesh side for 1 minute. return again and cook 2 minutes until the flesh is opaque and firm but still moist. To serve, spoon some emulsion onto a plate, lay a fillet over it and top with salsa. Serve immediately.

Source : Académie Culinaire

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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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