Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden VegetablesTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation and Cooking: Very fast (15 to 20 minutes in total)
Difficulty: Easy
Nutritional values
per 100 g
Energy:369.9 kcal
Proteins:9.8 g
Fats:36.6 g
Carbohydrate:1.6 g
Fibers:0.1 g
Sugar:0.3 g
Cholesterol:29.7 mg
Sodium:29.4 mg
Calcium:24.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1
trout fillet, skin on, per person
125
ml
extra
65
ml
acidic liquid: white wine or lemon juice
15
ml
heavy cream (35%)
chopped fresh dill or basil
chives
diced tomato
julienned carrot
asparagus
1
thread of saffron
METHOD
Preparing the trout- Place a few drops of 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
- As the fish is cooking, prepare the emulsion in a small saucepan by combining all the ingredients, except the asparagus;
- place the asparagus on a serving platter in a trellis pattern: two in one direction, and two in the opposite direction placed on top;
- place the trout on top and spoon the emulsion over top.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
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.
