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Trout-pangasius Tournedos with Pesto https://www.metro.ca/userfiles/image/recipes/tournedos-truite-pangasius-5082.jpg PT30M PT15M PT45M
Pesto:Put garlic, basil leaves, pine nuts, salt and pepper in a food processor.Process, adding olive oil gradually, until mixture is smooth. Mix in parmesan.Tournedos:Place a trout fillet skinned side up and brush with pesto.Place the pangasius fillet on top of the trout and brush with pesto.Place the second trout fillet, skinned side down, on top of the pangasius.Bind the whole thing up with string so that it won't come apart when cut into tournedos.Add pesto to taste.Cut into 1 1/2-in. (4-cm) thick tournedos.Baking:Preheat oven to 375°F (190°C).Bake tournedos in a baking dish for 12 - 15 minutes or until flesh turns opaque and is easily flaked with a fork.
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2 whole garlic cloves 2 cups (500 mL) basil leaves, not packed 3 Tbsp. (45 mL) pine nuts 1/2 tsp. (2 mL) Salt 1/4 tsp. (1 mL) freshly ground pepper 1/2 cup (125 mL) freshly grated parmesan 1/2 cup (125 mL) olive oil 2 x 1 lb (2 x 500 g) skinless trout fillets 1 lb (500 g) pangasius fillet
Trout-pangasius Tournedos with Pesto

Trout-pangasius Tournedos with Pesto

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    whole garlic cloves
  • 2 cups
    (500 mL)
    basil leaves, not packed
  • 3 Tbsp.
    (45 mL)
    pine nuts
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    freshly ground pepper
  • 1/2 cup
    (125 mL)
    freshly grated parmesan
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  • 1/2 cup
    (125 mL)
    olive oil
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    GALLO OLIVE OIL

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    $5.99 ea.

    1 L SELECTED VARIETIES


  • 2 x 1 lb
    (2 x 500 g)
    skinless trout fillets
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    FRESH ONTARIO RAINBOW TROUT FILLETS ROASTS OR STUFFED

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    2.21/100 g


  • 1 lb
    (500 g)
    pangasius fillet
Imprimer ma sélection

Preparation

Pesto:

Put garlic, basil leaves, pine nuts, salt and pepper in a food processor.

Process, adding olive oil gradually, until mixture is smooth. Mix in parmesan.

Tournedos:

Place a trout fillet skinned side up and brush with pesto.

Place the pangasius fillet on top of the trout and brush with pesto.

Place the second trout fillet, skinned side down, on top of the pangasius.

Bind the whole thing up with string so that it won't come apart when cut into tournedos.

Add pesto to taste.

Cut into 1 1/2-in. (4-cm) thick tournedos.

Baking:

Preheat oven to 375°F (190°C).

Bake tournedos in a baking dish for 12 - 15 minutes or until flesh turns opaque and is easily flaked with a fork.

Source : Metro

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Gluten-free recipes

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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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