Green vegetables trout recipe 4770 3a6848dd-0f5e-4541-ab34-e7895fa7ece7 /media/dcypzegi/truite-aux-légumes-verts.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 2/15/2022 1:46:43 p.m. 0 0 25 4 Plats principaux Weekday recipes Meat, fish and seafood Leeks
Green vegetables trout

Green vegetables trout

15
10
4
No
Ingredients
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous 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 g (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)
Preparation
Side-by-side mode
  • 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 note

Idea for side dishes:

Provence perfumed croutons

  1. Slice 1/2 baguette bread into 12 slices.
  2. 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.
  3. Brush each bread slices with this preparation, then set over a baking sheet, covered with parchment paper.
  4. Oven bake for 8 to 10 minutes at 400°F (205°C).

Green vegetables trout

Ingredients
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous 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 g (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)
Preparation
Side-by-side mode
  • 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 note

Idea for side dishes:

Provence perfumed croutons

  1. Slice 1/2 baguette bread into 12 slices.
  2. 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.
  3. Brush each bread slices with this preparation, then set over a baking sheet, covered with parchment paper.
  4. Oven bake for 8 to 10 minutes at 400°F (205°C).

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