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***** CODE PUB = PUB_B *****
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables Recipe
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Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada  |
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation and Cooking: Very fast (15 to 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
Ingredients
- 1 Trout fillet, skin on, per person
- 125 ml (1/2 cup) olive oil + a little extra
- 65 ml (1/4 cup) acidic liquid: white wine or lemon juice
- 1 tbsp. heavy cream (35%)
- 1 or 2 drops of Tabasco
- Chopped fresh dill or basil
- Chives
- Diced tomato
- Julienned carrot
- Asparagus
- A 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.
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