Green vegetables trout

Author: 5/15
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Truite aux légumes verts
Preparation 15
Baking 10
Portions 4
Freezing No
Calories251
Sodium200 mg
Protein15 gr.
Fiber4 gr.
Fat14 gr.
Carbohydrate16 gr.
Iron2 mg
Calcium129 mg
Ingredients
Preparation

Ingredients

  • 1 package of 250 gr of 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 gr (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)
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Preparation

  • 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 notes

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 at205 oC (400 oF).