Trout with Sarasson Cheese Recipe
Flavors of France
Total time: less than 15 minutes
Preparation time: 5 minutes
Cooking time: 7 minutes
Difficulty: Easy
Ingredients for 4 servings
- 4 Trout, about 250 g / 9 oz. each
- 50 ml (3 tbsp.) wine vinegar
- 100 ml (6 tbsp.) toasted canola oil
- Herbs, salt and pepper
  1. Remove the trout fillets; bone them carefully and cover with coarse salt for 10 minutes.
  2. Make the sarasson: combine the white cheese (fromage blanc) with the herbs, wine vinegar and toasted canola oil; season with salt and pepper.
  3. 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
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