Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables Recipe
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Flavors of Quebec
Total time: 15 to 30 minutesPreparation and Cooking: Very fast (15 to 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.
- 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
- Diced tomato
- Julienned carrot
- A thread of Saffron
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.
More recipe ideas
Hints & Tips