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Trout with Peppers and Sir Laurier d'Arthabaska Cheese https://www.metro.ca/userfiles/image/recipes/truite-piments-fromage-sir-laurier-4203.jpg PT20M PT25M PT45M
Preheat the oven grill to 350° F/180° C. In a little olive oil, brown onions, tomatoes, pepper, hot pepper and garlic. Season with salt and pepper. Cut 4 large rectangles of aluminium foil. Butter the inside with a pastry brush, then shape foil to form a raised edge all around. Spread the vegetable mixture in the middle of each rectangle and top with a slice of trout. Season with salt and pepper, sprinkle with capers and parsley and top with Sir Laurier d'Arthabaska. Seal the edges of the each foil rectangle to form a bag. Cook for 15 minutes.
4
olive oil 2 onions, chopped 4 large tomatoes, diced 1 yellow pepper, cut into strips 1/2 hot pepper, cut into rounds 1 clove garlic, minced Salt and freshly ground pepper 1 oz (30 g) butter 4x5 oz (4x150 g) trout fillets 1 tsp. (5 mL) capers 1 tsp. (5 mL) flat leaf parsley, chopped 2 oz (60 g) Sir Laurier d'Arthabaska cheese
Trout with Peppers and Sir Laurier d'Arthabaska Cheese

Trout with Peppers and Sir Laurier d'Arthabaska Cheese

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • olive oil
  • 2
    onions, chopped
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  • 4
    large tomatoes, diced
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  • 1
    yellow pepper, cut into strips
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  • 1/2
    hot pepper, cut into rounds
  • 1
    clove garlic, minced

  • Salt and freshly ground pepper
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  • 1 oz
    (30 g)
    butter
  • 4x5 oz
    (4x150 g)
    trout fillets
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    1.33/100 g

  • 1 tsp.
    (5 mL)
    capers
  • 1 tsp.
    (5 mL)
    flat leaf parsley, chopped
  • 2 oz
    (60 g)
    Sir Laurier d'Arthabaska cheese
Imprimer ma sélection

Preparation

Preheat the oven grill to 350° F/180° C. In a little olive oil, brown onions, tomatoes, pepper, hot pepper and garlic. Season with salt and pepper.

Cut 4 large rectangles of aluminium foil. Butter the inside with a pastry brush, then shape foil to form a raised edge all around.

Spread the vegetable mixture in the middle of each rectangle and top with a slice of trout. Season with salt and pepper, sprinkle with capers and parsley and top with Sir Laurier d'Arthabaska. Seal the edges of the each foil rectangle to form a bag. Cook for 15 minutes.

Source : Féd. producteurs de lait du Québec

Legal Notice

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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