Green vegetables trout
15
10
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks or minced 2 leek whites
- 125 ml (1/2 cup) of fish fumet
- 180 ml (3/4 cup) of 15% cooking cream
- 4 trout fillets of 150 g (1/3 pound) each, peeled
- 250 ml (1 cup) of green peas
- 15 ml (1 tablespoon) of olive oil
- 30 ml (2 tablespoons) of chopped parsley (optional)
Preparation
Side-by-side mode
- In a pan, heat oil at medium heat. Cook leeks for 2 to 3 minutes while stirring.
- Pour fumet and cream. Bring to a boil and cook for 3 to 4 minutes.
- Add trout fillets, green peas and, if desired, parsley. Bring to a boil once again and cook for 8 to 10 minutes.
Chef’s note
Idea for side dishes:
Provence perfumed croutons
- Slice 1/2 baguette bread into 12 slices.
- Mix 45 ml (3 tablespoons) of olive oil with 15 ml (1 tablespoon) of chopped basil, 15 ml (1 tablespoon) of dried tomatoes pesto, 5 ml (1 teaspoon) of chopped garlic and 30 ml (2 tablespoons) of chopped parsley.
- Brush each bread slices with this preparation, then set over a baking sheet, covered with parchment paper.
- Oven bake for 8 to 10 minutes at 400°F (205°C).
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