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Trout Fillets with Creamy Camembert Sauce https://www.metro.ca/userfiles/image/recipes/filets-truite-sauce-camembert-4630.jpg PT15M PT10M PT25M
Preheat oven to 400°F (200°C). Place fillets on a baking sheet or in an ovenproof dish. Sprinkle with coriander, salt and pepper. Bake in upper third of oven for 6 to 10 minutes. In a frying pan over medium heat, melt butter and cook shallot until soft. Stir in flour then deglaze with white wine. Add bouillon, raisins and curry, cook over medium heat for 5 to 6 minutes, until thickened. Add cream and cheese and stir. Let cheese melt over low heat. Salt and pepper to taste. Spoon sauce over fillets.
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2 trout fillets 1 Tbsp. (15 mL) chopped fresh coriander, or 1 teaspoon (5 ml) irresistibles dried coriander 1 Tbsp. (15 mL) butter 1 shallot, chopped 1/2 Tbsp. (7 mL) flour 1/2 cup (125 mL) white wine 1 1/4 cup (315 mL) chicken broth 3 Tbsp. (45 mL) raisins 1/2 tsp. (2 mL) curry paste or powder 1/4 cup (60 mL) whipping 35% cream 4 1/2 oz (135 g) canadian camembert, rind removed, cut into pieces salt and freshly ground pepper, to taste
Trout Fillets with Creamy Camembert Sauce

Trout Fillets with Creamy Camembert Sauce

Rate this recipe
14 Votes
2
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    trout fillets
  • 1 Tbsp.
    (15 mL)
    chopped fresh coriander, or 1 teaspoon (5 ml) irresistibles dried coriander
  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    shallot, chopped
  • 1/2 Tbsp.
    (7 mL)
    flour
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  • 1/2 cup
    (125 mL)
    white wine
  • 1 1/4 cup
    (315 mL)
    chicken broth
  • 3 Tbsp.
    (45 mL)
    raisins
  • 1/2 tsp.
    (2 mL)
    curry paste or powder
  • 1/4 cup
    (60 mL)
    whipping 35% cream
  • 4 1/2 oz
    (135 g)
    canadian camembert, rind removed, cut into pieces

  • salt and freshly ground pepper, to taste
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Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Place fillets on a baking sheet or in an ovenproof dish. Sprinkle with coriander, salt and pepper.

Bake in upper third of oven for 6 to 10 minutes.

In a frying pan over medium heat, melt butter and cook shallot until soft.

Stir in flour then deglaze with white wine. Add bouillon, raisins and curry, cook over medium heat for 5 to 6 minutes, until thickened.

Add cream and cheese and stir. Let cheese melt over low heat. Salt and pepper to taste.

Spoon sauce over fillets.

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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