Raftsman's Trout FilletTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: Under 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:225.7 kcal
Proteins:14.3 g
Fats:16.2 g
Carbohydrate:5.3 g
Fibers:0 g
Sugar:0 g
Cholesterol:50.7 mg
Sodium:44.8 mg
Calcium:40.7 mg
Energy:693 kcal
Proteins:44 g
Fats:49.6 g
Carbohydrate:16.2 g
Fibers:0 g
Sugar:0 g
Cholesterol:155.8 mg
Sodium:137.4 mg
Calcium:125 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
200
g
trout fillets
15
ml
lard or shortening
45
ml
jellied meat juices from a roast
15
ml
butter
5
ml
lemon juice
85
g
salt pork, in small pieces
4
french shallots, chopped
185
ml
cold water
salt and pepper
METHOD
- clean and dry the trout; dip the fillets in flour;
- melt the fat and butter in a skillet; brown the fillets for a few moments;
- drizzle with lemon juice; transfer to a moderate oven for 5 minutes;
- meanwhile, blanch the bacon bits in boiling water for a few seconds; drain on paper towel; brown in a skillet and remove the excess fat;
- add the shallots; once nicely colored, deglaze with water;
- add the jellied meat juices from a roast; thicken the sauce with flour dissolved in a little cold water;
- season to taste; remove the fish from the oven; pour the sauce over top and serve.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
A regional recipe from Jeannot Desgagnés of La Roche Pleureuse in Charlevoix, Quebec.
"The trout pairs wonderfully with a rice-vegetable pilaf and fiddleheads."
The chef prefers a heavy cast iron skillet that can be used on the range top or in the oven.
