Trout fillets with seafood sauce

Here is a recipe signed by Julien Cabana, hunting and fishing columnist for the Journal de Québec.

Portions: 4
Preparation: 20 min
Cooking: 15 min

Ingredients

  • 2 fillets of a 4 lbs (1.8 kg) lake trout without the skin
  • 75 ml (1/3 cup) of mushrooms, chopped
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • ½ red bell pepper, diced
  • 375 (1 ½ cup) 15% cooking cream
  • 270 ml of stewed tomatoes
  • 340 g of a shrimp and scallops mix
  • 1 pinch of fresh dill
  • Salt and pepper

Preparation

  1. In a skillet, brown the onions and bell peppers.
  2. Add the mushrooms.
  3. Add the seafood.
  4. Add the cream and tomatoes.
  5. Sprinkle the dill.
  6. Let simmer on low for 7 to 8 minutes.
  7. In another skillet, brown the fillets, searing them on each side.
  8. Put the fillets on the plates and cover them with the sauce.

 

For this recipe, you can also use a brook trout or a rainbow trout.

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