Trout Fillet Roasted on its Skin with a Herb EmulsionTheWorldWideGourmet.com
Total time: less than 15 min
Preparation and cooking time: 15-20 minutes in total
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:212.7 kcal
Proteins:18.4 g
Fats:11.5 g
Carbohydrate:8.6 g
Fibers:0 g
Sugar:0.2 g
Cholesterol:47.7 mg
Sodium:49.3 mg
Calcium:54.7 mg
Energy:411 kcal
Proteins:35.5 g
Fats:22.3 g
Carbohydrate:16.6 g
Fibers:0 g
Sugar:0.4 g
Cholesterol:92.2 mg
Sodium:95.3 mg
Calcium:105.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
trout fillets, skin on
1
ml
extra virgin olive oil
50
ml
extra virgin olive oil
2
shallots
15
ml
heavy cream (35%)
10
ml
wine vinegar (balsamic, tarragon or basil)
sprigs of parsley, basil, tarragon or cilantro
2
green onions, minced
salt to taste
METHOD
Preparing the trout
- Place the oil in a heavy pan; heat to a moderate temperature;
- place the trout fillets in the pan, skin side down; cook on this side only until the flesh becomes opaque;
- season with salt; place into deep plates.
Preparing the Emulsion
- Chop the herbs;
- mix the vinegar, oil and cream in a saucepan;
- add the minced shallot, the chopped herbs and salt to taste;
- place the herb emulsion over high heat; remove from the heat as soon as it shows signs of simmering.
Presentation
- Pour the emulsion over the trout fillets;
- garnish with a bouquet of the same herbs.
WINE SUGGESTIONS
Merlot
Pinot Noir
Chardonnay
CHEF'S NOTES
To perfectly cook the trout 'à l'unilatéral,' that is, cooked on just one side, remove it from the pan as you as you see a bit of whitish liquid appear. It is a very quick cooking method which ensures that the fish retains all its moistness.
