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Fillets of White Fish with Oka
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filets-poisson-blanc-fromage-oka-4228.jpg
PT15M
PT20M
PT35M
Preheat oven to 375°F (190°C).Season fish.In the centre of each fillet, place two slices of Oka and some spinach leaves, then roll up fillets. If necessary, use tooth picks to keep in place.In a frying pan, briefly brown rolls in butter over a high heat. Remove from pan, then coat each roll in powdered hazelnuts, place in an ovenproof dish and set aside.In a saucepan, sauté the shallots and diced apple in butter. Add honey and caramelize.Deglaze pan with Calvados brandy and white wine. Allow to reduce a little, then add apple juice and chicken broth. Reduce to 1/3 of volume.Pour sauce into a blender, add a little melted butter, then purée.Finish cooking rolled fillets in oven for 6-8 minutes.Serve with sauce drizzled around each fillet.
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Metro / Photo: Producteurs Laitier du Canada
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4 white fish fillets, sole,tilapia,vivaneau
Salt and pepper
8 slices of Oka
1 cup (250 mL) fresh spinach, blanched
2 Tbsp. (30 mL) butter
3/4 cup (190 mL) powdered hazelnuts
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) shallot
1 cameo apple, diced
1 Tbsp. (15 mL) honey
1/3 cup (80 mL) white wine or cider
1/2 cup (125 mL) apple juice
1 cup (250 mL) chicken broth
2 Tbsp. (30 mL) butter
Salt and pepper to taste
Fillets of White Fish with Oka
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
4
white fish fillets, sole,tilapia,vivaneau
-
Salt and pepper
-
8
slices of Oka
-
1 cup
(250 mL)fresh spinach, blanched
-
2 Tbsp.
(30 mL)butter
-
3/4 cup
(190 mL)powdered hazelnuts
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)shallot
-
1
cameo apple, diced
-
1 Tbsp.
(15 mL)honey
-
1/3 cup
(80 mL)white wine or cider
-
1/2 cup
(125 mL)apple juice
-
1 cup
(250 mL)chicken broth
-
2 Tbsp.
(30 mL)butter
-
Salt and pepper to taste
Preparation
Preheat oven to 375°F (190°C).
Season fish.
In the centre of each fillet, place two slices of Oka and some spinach leaves, then roll up fillets. If necessary, use tooth picks to keep in place.
In a frying pan, briefly brown rolls in butter over a high heat. Remove from pan, then coat each roll in powdered hazelnuts, place in an ovenproof dish and set aside.
In a saucepan, sauté the shallots and diced apple in butter. Add honey and caramelize.
Deglaze pan with Calvados brandy and white wine. Allow to reduce a little, then add apple juice and chicken broth. Reduce to 1/3 of volume.
Pour sauce into a blender, add a little melted butter, then purée.
Finish cooking rolled fillets in oven for 6-8 minutes.
Serve with sauce drizzled around each fillet.
Source :
Metro / Photo: Producteurs Laitier du Canada
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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