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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
servings
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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    ANITA'S ORGANIC MILL FLOUR OR OATS

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    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg, SELECTED VARIETIES


  • 4x5 oz
    (4x150 g)
    trout fillets skin on
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    140 g


  • 1 Tbsp.
    (15 mL)
    vegetable oil
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    CRISCO VEGETABLE OIL

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    $3.99 ea.

    1.42 l SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    butter

  • Salt and freshly ground pepper to taste

  • salsa:
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    FESTIVE MIXED BAG

    FESTIVE MIXED BAG

    2 for $10.00 or $5.99 ea.

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  • 1/2
    English cucumber finely diced
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    FIELD CUCUMBER

    $0.99 ea.

    PRODUCT OF CANADA


  • 2
    ripe, finely diced red anjou pears
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    BLUE GRAPES 2 L PRODUCT OF ONTARIO, CANADA NO. 1 GRADE BARTLETT PEARS 2 L PRODUCT OF ONTARIO, CANADA FANCY GRADE

    BLUE GRAPES 2 L PRODUCT OF ONTARIO, CANADA NO. 1 GRADE BARTLETT PEARS 2 L PRODUCT OF ONTARIO, CANADA FANCY GRADE

    $4.99 ea.


    ORGANIC BARTLETT PEARS

    ORGANIC BARTLETT PEARS

    $2.49 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE 5.49/kg


  • 4 Tbsp.
    (60 mL)
    finely diced red onion
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    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    $1.29 ea.


  • 1
    lime zest and juice
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  • Tabasco
  • 2 Tbsp.
    (30 mL)
    walnut oil

  • emulsion
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  • 2 Tbsp.
    (30 mL)
    butter
  • 3
    bartlett pears peeled and cut into wedges
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    BLUE GRAPES 2 L PRODUCT OF ONTARIO, CANADA NO. 1 GRADE BARTLETT PEARS 2 L PRODUCT OF ONTARIO, CANADA FANCY GRADE

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    $4.99 ea.


    ORGANIC BARTLETT PEARS

    ORGANIC BARTLETT PEARS

    $2.49 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE 5.49/kg


  • 3/4 oz
    (50 g)
    quebec blue cheese
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    125 - 250 g, SELECTED VARIETIES


  • 1
    ground nutmeg
  • 1
    lemon juice only
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    LEMONS 2 LB PRODUCT OF ARGENTINA OR SOUTH AFRICA CLEMENTINES 2 LB PRODUCT OF ARGENTINA OR SOUTH AFRICA

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    $3.99 ea.


  • 1/2 cup
    (125 mL)
    olive oil
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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