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Roasted trout fillet with cucumber, pollock and avocado salad
2024-04-08
https://www.metro.ca/userfiles/image/recipes/filet-truite-12282.jpg
PT25M
PT05M
PT30M
In an adequately sized bowl, blend mayonnaise, lime juice, wasabi and soy sauce.Peel and cube the avocadoes; add them to the sauce.Shred the crab-flavoured pollock and add it to the sauce as well.Thinly slice the cucumbers and add them, too. Mix well, making sure that all the ingredients are coated in mayo. Set aside.Julienne the nori and place the strips in a small bowl. Add the puffed rice cereal and the sesame seeds. Set aside.In a large non-stick skillet, heat the olive oil over very high heat. Season the trout fillets to taste and pan-fry them on one side without turning them over for about 2 minutes. Flip them over, pan-fry them for a few seconds and delicately transfer them to a serving dish.Arrange the pollock, cucumber and avocado salad on the fish and top with the dry garnish – nori, sesame seeds and puffed rice cereal.Source: Martin Juneau
4
0
0
0
0
4 fillets trout
30 mL olive oil
30 mL mayonnaise
juice from 1 lime
5 mL wasabi
5 mL soy sauce
2 ripe avocado
1 pack (227 g) crab-flavoured pollock
4 Lebanese cucumber
1 sheet nori
50 mL Rice Krispies® cereal
15 mL Sesame seeds
fine salt, to taste
chili powder, to taste
Roasted trout fillet with cucumber, pollock and avocado salad
4
main dish
0:25
Preparation
0:05
COOKING
0:30
TOTAL TIME
Ingredients
-
4 fillets
trout
-
30 mL
olive oil
-
30 mL
mayonnaise
-
juice from 1 lime
-
5 mL
wasabi
-
5 mL
soy sauce
-
2
ripe avocado
-
1 pack
(227 g)crab-flavoured pollock
-
4
Lebanese cucumber
-
1 sheet
nori
-
50 mL
Rice Krispies® cereal
-
15 mL
Sesame seeds
-
fine salt, to taste
-
chili powder, to taste
Preparation
In an adequately sized bowl, blend mayonnaise, lime juice, wasabi and soy sauce.
Peel and cube the avocadoes; add them to the sauce.
Shred the crab-flavoured pollock and add it to the sauce as well.
Thinly slice the cucumbers and add them, too. Mix well, making sure that all the ingredients are coated in mayo. Set aside.
Julienne the nori and place the strips in a small bowl. Add the puffed rice cereal and the sesame seeds. Set aside.
In a large non-stick skillet, heat the olive oil over very high heat. Season the trout fillets to taste and pan-fry them on one side without turning them over for about 2 minutes. Flip them over, pan-fry them for a few seconds and delicately transfer them to a serving dish.
Arrange the pollock, cucumber and avocado salad on the fish and top with the dry garnish – nori, sesame seeds and puffed rice cereal.
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
