Tricolour trout

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Tricolour trout

Tricolour trout

Number of people

2 trout fillets

2 tomatoes

15 g grilled pine nuts

1 shallot

lemon zest

Short broth
For the pesto:

1 large bunch of basil

15 grilled pine nuts

30 Parmesan cheese

1 small clove of garlic

20 g olive oil



Preparation: 10 min
Cooking time: 20 min
Step 1
After cutting the tomatoes, plunge them into simmering water for a few seconds, pull them out and peel them. Cut them in half, remove the seeds, place them on an oiled baking sheet (olive oil), place them flat, place the finely chopped shallot and a little lemon zest on top, add salt and pepper. Leave them in the oven (150°) for 20 minutes.
Step 2
At the same time, plunge the trout fillets into a warm court-bouillon (to keep the meat tender) and simmer for 7 to 10 minutes. The nets must remain firm. The court-bouillon, either you take it in cubes or you make it yourself: with 1l water, 1 lemon, 1 small onion, 1 clove of garlic, 1 carrot, 1 celery stalk, 1 bouquet garni (thyme, bay leaf, parsley), salt and pepper. Boil for 30 minutes and then let cool. If you have two ovens, you can also cook the trout fillets in the oven with a little oil, salt and pepper.
Step 3
Mix all the pesto ingredients together or buy a small glass of pesto. But it's better homemade! Spread the pesto on the trout. Cover the peso with the tomato strips and eat immediately on preheated plates.
Step 4
Decorate with grilled pine nuts and a filet of court-bouillon or a filet of olive oil.
Author's note
it can be used as a main course by placing the double portions (2 fillets per person).

I add my grain of salt

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