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.