Mangez Québec

Trout with veggie sauce

Portions
4

ingredients

  • 90 ml (6 tbsp.) olive oil
  • 45 ml (3 tbsp.) fresh dill, minced
  • Zest of 1 lemon, grated
  • 1 small onion, peeled and minced
  • 60 ml (1/4 cup) radish sticks
  • 90 ml (1/3 cup) celery, minced
  • 60 ml (1/4 cup) red pepper, minced
  • 15 ml (1 tbsp.) capers, rinsed and drained
  • 4 250-g trout filets, skinned
  • Salt and freshly ground pepper
  • Juice of 1 lemon
  • 45 ml (3 tbsp.) cold butter, diced
  • 1 450-g (1-lb) bunch Quebec asparagus


 

Preparation

  1. Mix 45 ml (3 tbsp.) oil, dill and lemon zest in a large glass bowl. Add fish fillets and coat well with marinate. Cover with plastic film and refrigerate for 1 to 2 hours. Soak onions in cold water for 5 minutes and drain. Mix onion, radish sticks, celery, red pepper and capers in a bowl. Set aside.
  2. Lay fillets in a large non-stick skillet. Season with salt and pepper to taste. Add 180 ml (2/3 cup) water; cover; bring to a boil and poach for 2 to 3 minutes over medium-high heat. The fish must not be completely cooked. Carefully remove fish fillets from skillet, cover and set aside in a warm place. Bring cooking liquid to a boil. Add lemon juice and the remaining 45 ml (3 tbsp.) oil. Add butter cubes while whisking constantly until texture is creamy. Remove from heat and add reserved veggie mixture.
  3. While making sauce, set asparagus to steam till al dente. Lay fillets on a bed of asparagus or serve on the side. Cover with veggie sauce.
Auteur
MENU Plaisirs maraîchers - 2005

produits utilisés

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