Trout Medallions with Chive Butter Recipe
Trout Medallions with Chive Butter
Flavors of Quebec
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 10 + 10 minutes

Difficulty: Easy
Chef's Note

Serve the trout medallions with seasonal vegetables cut into bite-sized pieces and still a bit crunchy; use white trout instead of steelhead or brook trout for a better harmony of flavor.

For 6 servings

- 6 fillets of white Trout
- 150 g (5 oz.) Scallops
- 100 g (3 1/2 oz.) spinach
- 5 tbsp. light cream (15%)
- 125 ml (1/2 cup) + 3 tbsp. dry white wine
- Salt and pepper
- 1 shallot, chopped
- 250 g (8 oz.) butter
- 20 chives
  1. blanch the spinach for 1 minute in boiling water; drain;
  2. in a food processor, purée the spinach, scallops, cream and 3 tbsp. white wine; season with salt and pepper;
  3. lay the trout fillets flat on a work surface; spread the filling over top; roll up;
  4. wrap each roll individually in aluminum foil; close up tightly; steam for 8 to 10 minutes.

Chive butter

  1. in a saucepan, reduce 125 ml (1/2 cup) white wine with the chopped shallot until just 2 tbsp. liquid remains;
  2. whisk in the diced butter; season with salt and pepper;
  3. spoon some sauce onto each plate;
  4. remove the trout fillets from the foil; slice into medallions; place on the chive butter;
  5. serve immediately.
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