Trout with St-Paulin, herbs and tomato
- 30 ml (2 tbsp) olive oil
- 45 ml (3 tbsp) French shallot, thinly sliced
- 1 garlic clove, finely chopped
- 2 tomatoes, peeled, seeded and cut into 1 cm (3/8 in.) dice
- 15 ml (1 tbsp) fresh oregano, chopped
- 15 ml (1 tbsp) fresh basil, thinly sliced
- 10 ml (2 tsp) honey
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 4 trout steaks, skinless, about 150 g (5 oz) each
- 4 slices of St-Paulin cheese, about 1 cm (3/8 in.) thick, rind removed
- In a saucepan, heat the olive oil over medium heat.
- Sweat the shallot for about 3 minutes without browning.
- Add the garlic and cook for 1 minute, stirring continuously.
- Add the tomato, herbs and honey.
- Season with salt and pepper.
- Stir and cook for about 2 minutes, stirring frequently.
- Set aside and keep warm.
- Preheat the oven to broil, leaving the door ajar.
- In a skillet, heat the vegetable oil and butter over medium-high heat.
- Season the trout with salt and pepper and cook for 2 to 3 minutes on each side, or still undercooked next to the bone.
- Place the trout on a baking sheet.
- Top each with a slice of St-Paulin.
- Broil for 2 to 3 minutes, until the cheese melts.
- Place the trout on serving plates and top with the tomato mixture.
- Serve immediately with broccoli and steamed potatoes with chives.