RAINBOW TROUT WITH ALMONDS AND CREAM

COOKING THE TROUT

C'EST SI BON...

RAINBOW TROUT WITH ALMONDS AND CREAM

I love the combination of the crispy almonds and the sweetness of the fish. Try this outstanding recipe, which is a staple in France, and you won’t be disappointed! Pair with a Chenin Blanc from the Loire Valley. Enjoy!

Serving 2

Preparation: 10 min; cooking time; 10 min.

2 rainbow trout fillets

1 tbsp fresh lemon juice

¼ cup white wine (Chardonnay)

¼ cup heavy cream

2 tbsp sliced almonds, toasted

Fresh parsley, for garnish

1 tbsp butter

½ tbsp oil

Salt and pepper

Put the sliced almonds in a small frying pan and toast them a few minutes until they become light brown, stirring a few times on medium low heat.

Melt the butter and oil in a large frying pan on medium-high heat. Add the trout skin side up. Cook 5 minutes. Turn the trout fillets over. Add the lemon juice, white wine. Cook 2 minutes. Add the heavy cream, salt and pepper and cook 3 more minutes.

Add the toasted almonds on top of the trout and pour sauce over. Garnish with fresh parsley.

Serve with white rice and mushrooms.

Bon Appétit!

MIXED VEGETABLES SOUP

DELICIEUSE SOUPE!

MIXED VEGETABLES SOUP – SOUPE JARDINIERE

DE LEGUMES

This wonderful soup will keep you warm on a cold day! I love the combination of vegetables. It is a dinner on its own. Enjoy!

Active time: 45 min; Cooking time: 30 min.

6 servings

1 shallot

7 oz of smoked bacon, cut into pieces

14 oz of frozen baby sweet peas, thawed

3 gold potatoes, diced

2 medium carrots sliced ¼ inch thick

7 sprigs of thyme

1 tbsp of unsalted butter

¾ cup of heavy cream

Salt and pepper

Flat parsley for serving

Put the bacon into a medium sauce pan, cover with cold water, bring to a boil and cook 3 minutes.

Strain and rinse with cold water.

In a medium stockpot, melt the butter and add the shallot. Cook over medium heat until golden. Add the bacon and cook 3 minutes.

Add 4 cups of water, the potatoes, carrots, peas, thyme, 1 tbsp of coarse salt and pepper.

Bring to a boil and cook 20 minutes.

With a skimmer, remove some vegetables and bacon from the soup (about ½ pound).

Remove the sprigs of thyme and mix the soup with an immersion blender.

Add the heavy cream, the vegetables and bacon to the soup. Stir. Season with salt and pepper if necessary. Reheat if needed. Garnish with flat parsley.

Bon Appétit!

French Recipes and Cuisine