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Raftsman's Trout Fillet Recipe
Raftsman's Trout Fillet
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: Under 20 minutes
Difficulty: Easy
Chef's Note

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.

Ingredients for 4 servings
- 4 Trout fillets, 200 g (7 oz.) each
- 1 tbsp. lard or shortening
- 3 tbsp. jellied meat juices from a roast
- 1 tbsp. butter
- 1 tsp. lemon juice
- 85 g (3 oz.) salt pork, in small pieces
- 4 French shallots, chopped
- 185 ml (3/4 cup) cold water
- Salt and pepper
  1. clean and dry the trout; dip the fillets in flour;
  2. melt the fat and butter in a skillet; brown the fillets for a few moments;
  3. drizzle with lemon juice; transfer to a moderate oven for 5 minutes;
  4. 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;
  5. add the shallots; once nicely colored, deglaze with water;
  6. add the jellied meat juices from a roast; thicken the sauce with flour dissolved in a little cold water;
  7. season to taste; remove the fish from the oven; pour the sauce over top and serve.
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