Bobines trout with part anges from l'Orpailleur and Abbaye Saint-Benoît Gruyère pillow





4 160 g (5 1/2 oz) trout filets

2 tablespoons olive oil

Part des Anges 6 tablespoons

red peppers, julienned* 1 cup

15% country cream 3/4 cup

pepper and fleur de sel



Gruyère pillow:

long grain rice 1 cup

olive oil 2 tablespoons

red onion, chopped 3 tablespoons poultry broth 2 cups

1 bay leaf

fresh thyme 1/4 teaspoon

red, yellow, and green peppers, 2/3 cup finely diced

grated gruyère cheese 5 1/2 ounces

salt and pepper





1) Remove skin and fat from filets and cut in three pieces.  


2) Heat olive oil in a skillet and sauté filets for 1 minute on each side. Deglaze with Part des Anges.


3) Remove filets and reserve. Add the julienned pepper and cream and reduce by half. Season with pepper. * Reserve one quarter of the julienned peppers in ice water to use later as garnish.


4) Heat olive oil in a saucepan and brown rice with onions.  


5) Moisten with stock. Add bay leaf and thyme. Bring to a boil and cook in a preheated 180°C (350°F) oven for 12 minutes.  


6) Add peppers and cheese. Combine well. Season. Divide equally into ramekins.Cook in a preheated 180°C (350°F) oven for 15 minutes. Reserve.  


7) Place the filets on the cheese pillow, alternating with the julienned peppers. Add a pinch of fleur de sel before serving.



Flavours of a Region Eastern Townships : Vignoble de l’Orpailleur, Ferme Piscicole des Bobines, Abbaye de Saint-Benoît-du-Lac

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