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Trout Fillets on a Pear and Blue Cheese Emulsion
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filets-truite-poires-fromage-persille-6706.jpg
PT15M
PT06M
PT21M
SalsaIn a large bowl, combine all salsa ingredients. Season and set aside.EmulsionIn a skillet over high heat, melt butter and caramelize the pears. Finish pears over low heat. Put cooked pears, cheese, nutmeg and lemon juice in a food processor and purée until smooth, gradually adding olive oil in a thin stream. Season with salt and pepper and set aside.Trout in a skilletSeason trout fillets and dredge with flour. In an oiled skillet, heat butter until foamy and fry fillets flesh-side down 3 minutes over high heat. Turn them over and fry skin-side down 3 minutes or to desired degree of doneness.Cooking :
Brush trout fillets with oil.Preheat BBQ on high heat for 5 minutes. Reduce heat to medium-high heat.Place fillets skin side down on a rack or hinged directly on the oiled rack of bbq.Broil 2 minutes or until skin is crispy. turn and grill the flesh side for 1 minute. return again and cook 2 minutes until the flesh is opaque and firm but still moist. To serve, spoon some emulsion onto a plate, lay a fillet over it and top with salsa. Serve immediately.
4
Académie Culinaire
0
0
0
0
sufficient quantity, all-purpose flour
4x5 oz (4x150 g) trout fillets skin on
1 Tbsp. (15 mL) vegetable oil
1 tsp. (5 mL) butter
Salt and freshly ground pepper to taste
salsa:
1/2 English cucumber finely diced
2 ripe, finely diced red anjou pears
4 Tbsp. (60 mL) finely diced red onion
1 lime zest and juice
Tabasco
2 Tbsp. (30 mL) walnut oil
emulsion
2 Tbsp. (30 mL) butter
3 bartlett pears peeled and cut into wedges
3/4 oz (50 g) quebec blue cheese
1 ground nutmeg
1 lemon juice only
1/2 cup (125 mL) olive oil
Trout Fillets on a Pear and Blue Cheese Emulsion
4
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME
Ingredients
-
sufficient quantity, all-purpose flour
-
4x5 oz
(4x150 g)trout fillets skin on
-
1 Tbsp.
(15 mL)vegetable oil
-
1 tsp.
(5 mL)butter
-
Salt and freshly ground pepper to taste
-
salsa:
-
1/2
English cucumber finely diced
-
2
ripe, finely diced red anjou pears
-
4 Tbsp.
(60 mL)finely diced red onion
-
1
lime zest and juice
-
Tabasco
-
2 Tbsp.
(30 mL)walnut oil
-
emulsion
-
2 Tbsp.
(30 mL)butter
-
3
bartlett pears peeled and cut into wedges
-
3/4 oz
(50 g)quebec blue cheese
-
1
ground nutmeg
-
1
lemon juice only
-
1/2 cup
(125 mL)olive oil
Preparation
Salsa
In a large bowl, combine all salsa ingredients. Season and set aside.
Emulsion
In a skillet over high heat, melt butter and caramelize the pears. Finish pears over low heat. Put cooked pears, cheese, nutmeg and lemon juice in a food processor and purée until smooth, gradually adding olive oil in a thin stream. Season with salt and pepper and set aside.
Trout in a skillet
Season trout fillets and dredge with flour. In an oiled skillet, heat butter until foamy and fry fillets flesh-side down 3 minutes over high heat. Turn them over and fry skin-side down 3 minutes or to desired degree of doneness.
Cooking : Brush trout fillets with oil.
Preheat BBQ on high heat for 5 minutes. Reduce heat to medium-high heat.
Place fillets skin side down on a rack or hinged directly on the oiled rack of bbq.
Broil 2 minutes or until skin is crispy. turn and grill the flesh side for 1 minute. return again and cook 2 minutes until the flesh is opaque and firm but still moist. To serve, spoon some emulsion onto a plate, lay a fillet over it and top with salsa. Serve immediately.
Source :
Académie Culinaire
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