Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Roasted Trout with a Creamy Curry-Flavoured Brie and Raisin Sauce https://www.metro.ca/userfiles/image/recipes/truite-sauce-brie-raisins-cari-4349.jpg PT10M PT10M PT20M
Preheat the oven to 400°F (200°C).Place the trout fillets on a cookie sheet or in an ovenproof dish. Sprinkle with coriander and season. Bake on the top oven rack for 10 to 12 minutes.While the fish is cooking, melt the butter in a frying pan and sweat the shallot.Add the flour and deglaze with the white wine.Add the broth, raisins and curry and cook over medium heat for 5 or 6 minutes, until the mixture thickens.Add the cream and cheese.Cook over a low heat until the cheese melts. Season to taste.Serve the trout fillet with the creamy curry-flavoured Brie and raisin sauce accompanied by Basmati rice and vegetables.
2
0 0 0 0
2x10 oz (2x300 g) trout fillets 1 Tbsp. (15 mL) fresh coriander, chopped or 1 tsp. (5 mL) dried coriander solar salt to taste coarse ground black pepper to taste 1 Tbsp. (15 mL) butter 1 french shallot, chopped 1/2 Tbsp. (7 mL) flour 1/2 cup (125 mL) white wine 1 1/2 cups (375 mL) chicken broth 3 Tbsp. (45 mL) raisins 1/2 Tbsp. (2 mL) curry paste or powder 1/4 cup (60 mL) 35% cream 1/4 lb (1/4 g) canadian brie, without the rind, cut in pieces Salt to taste
Roasted Trout with a Creamy Curry-Flavoured Brie and Raisin Sauce

Roasted Trout with a Creamy Curry-Flavoured Brie and Raisin Sauce

Rate this recipe
0 Vote
2
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2x10 oz
    (2x300 g)
    trout fillets
  • 1 Tbsp.
    (15 mL)
    fresh coriander, chopped or
  • 1 tsp.
    (5 mL)
    dried coriander

  • solar salt to taste

  • coarse ground black pepper to taste
  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    french shallot, chopped
  • 1/2 Tbsp.
    (7 mL)
    flour
    You might like:

    Flyer Deals  (4)
    ROBIN HOOD ALMOND FLOUR

    ROBIN HOOD ALMOND FLOUR

    $14.99 ea.

    500 g SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $6.49 ea.

    2.5 kg SELECTED VARIETIES


    ROBIN HOOD COCONUT FLOUR

    ROBIN HOOD COCONUT FLOUR

    $6.49 ea.

    500 g SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $6.49 ea.

    2.5 kg SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    white wine
  • 1 1/2 cups
    (375 mL)
    chicken broth
  • 3 Tbsp.
    (45 mL)
    raisins
  • 1/2 Tbsp.
    (2 mL)
    curry paste or powder
  • 1/4 cup
    (60 mL)
    35% cream
  • 1/4 lb
    (1/4 g)
    canadian brie, without the rind, cut in pieces

  • Salt to taste
Imprimer ma sélection

Preparation

Preheat the oven to 400°F (200°C).

Place the trout fillets on a cookie sheet or in an ovenproof dish. Sprinkle with coriander and season. Bake on the top oven rack for 10 to 12 minutes.

While the fish is cooking, melt the butter in a frying pan and sweat the shallot.

Add the flour and deglaze with the white wine.

Add the broth, raisins and curry and cook over medium heat for 5 or 6 minutes, until the mixture thickens.

Add the cream and cheese.

Cook over a low heat until the cheese melts. Season to taste.

Serve the trout fillet with the creamy curry-flavoured Brie and raisin sauce accompanied by Basmati rice and vegetables.

Source : Dairy Farmers of Canada

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.