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 root vegetables

1. Mix the softened butter with the sage; set aside;
2. peel and chop all the vegetables, either in julienne or in rounds;
3. put the white wine and water into a saucepan;
4. add the vegetables and 30 g of the sage butter;
5. cook gently until almost all of the liquid has evaporated.

Presentation

1. Arrange the vegetable medley attractively around the plate;
2. place the trout fillet on top;
3. add a few drop of lemon juice to the bit of remaining liquid from the vegetables, whisk in the remaining sage butter and pour over the trout.