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Trout with Sarasson Cheese Recipe
Flavors of France
Cooking time: 7 minutes
Total time: less than 15 minutes
Preparation time: 5 minutesCooking time: 7 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 4 Trout, about 250 g / 9 oz. each
- 200 g (7 oz.) Fromage blanc or Baker's cheese
- 50 ml (3 tbsp.) wine vinegar
- 100 ml (6 tbsp.) toasted canola oil
- Herbs, salt and pepper
Method
- Remove the trout fillets; bone them carefully and cover with coarse salt for 10 minutes.
- Make the sarasson: combine the white cheese (fromage blanc) with the herbs, wine vinegar and toasted canola oil; season with salt and pepper.
- Serve the trout in thin slices with the sarasson on the side and a salad with toasted canola.
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A recipe from Stéphane Laurier of the Nouvelle restaurant in St-Etienne, France
A recipe from Stéphane Laurier of the Nouvelle restaurant in St-Etienne, France
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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