Trout Medallions with Chive ButterTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 10 + 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:203 kcal
Proteins:12.9 g
Fats:15.3 g
Carbohydrate:1.8 g
Fibers:0.4 g
Sugar:0.3 g
Cholesterol:65.5 mg
Sodium:128.2 mg
Calcium:53.3 mg
Energy:650 kcal
Proteins:41.4 g
Fats:49 g
Carbohydrate:5.9 g
Fibers:1.2 g
Sugar:1 g
Cholesterol:209.8 mg
Sodium:410.7 mg
Calcium:170.7 mg
SIMILAR RECIPES
Espada Rolls with Tapenade
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
6
fillets of white trout
150
g
scallops
100
g
spinach
75
ml
light cream (15%)
170
ml
dry white wine
salt and pepper
1
shallot, chopped
250
g
butter
20
chives
METHOD
- Blanch the spinach for 1 minute in boiling water; drain;
- in a food processor, purée the spinach, scallops, cream and 3 tbsp. white wine; season with salt and pepper;
- lay the trout fillets flat on a work surface; spread the filling over top; roll up;
- wrap each roll individually in aluminum foil; close up tightly; steam for 8 to 10 minutes.
Chive butter
- In a saucepan, reduce 125 ml (1/2 cup) white wine with the chopped shallot until just 2 tbsp. liquid remains;
- whisk in the diced butter; season with salt and pepper;
- spoon some sauce onto each plate;
- remove the trout fillets from the foil; slice into medallions; place on the chive butter; serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
