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Trout Fillet Roasted on its Skin with a Herb Emulsion Recipe
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Flavors of Quebec
Total time: less than 15 minutes
Preparation and cooking time: 15-20 minutes in total
Difficulty: Easy
Chef's Note
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.
Ingredients for 4 servings
- 4 Trout fillets, skin on
- A few drops of extra virgin olive oil
- 50 ml (3 tbsp.) extra virgin olive oil
- 2 shallots
- 15 ml (1 tbsp.) heavy cream (35%)
- 10 ml (2 tsp.) wine vinegar (balsamic, tarragon or basil)
- Sprigs of parsley, basil, tarragon or cilantro
- 2 green onions, minced
- Salt to taste

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.


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