Flavors of QuebecPreparation and cooking time: 15-20 minutes in total

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.

 

Preparing the trout

1. Place the oil in a heavy pan; heat to a moderate temperature;
2. place the trout fillets in the pan, skin side down; cook on this side only until the flesh becomes opaque;
3. season with salt; place into deep plates.

Preparing the Emulsion

1. Chop the herbs;
2. mix the vinegar, oil and cream in a saucepan;
3. add the minced shallot, the chopped herbs and salt to taste;
4. place the herb emulsion over high heat; remove from the heat as soon as it shows signs of simmering.

Presentation

1. Pour the emulsion over the trout fillets;
2. garnish with a bouquet of the same herbs.