Recipes

Ingredients

• 800 g (1.8 lb) brook trout fillets
• For the parsley butter:
• 80 g (2.8 oz.) butter
• 40 g (1.5 oz.) parsley
• 15 ml (1 Tbsp) shallots
• 5 ml (1 tsp) lemon juice
• 30 ml (1 oz.) veal stock
• Salt and pepper

Preparation

• Cut the brook trout fillets into four portions and butterfly.
• Mix all the butter ingredients in a food processor and keep chilled.
• Season the fillets and stuff them with the parsley butter.
• Close the fillets while taking care to seal the edges so that the butter does not run out.
• Pan-fry the fillets with a little butter on low heat for a few minutes.
• Serve on a hot plate.