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.
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.
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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