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Trout with St-Paulin, herbs and tomato
Trout with St-Paulin, herbs and tomato

Trout with St-Paulin, herbs and tomato

Preparation 15 minutes
Cooking time 15 minutes
Servings 4


  • 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 


  1. In a saucepan, heat the olive oil over medium heat.
  2. Sweat the shallot for about 3 minutes without browning.
  3. Add the garlic and cook for 1 minute, stirring continuously.
  4. Add the tomato, herbs and honey.
  5. Season with salt and pepper.
  6. Stir and cook for about 2 minutes, stirring frequently.
  7. Set aside and keep warm.
  8. Preheat the oven to broil, leaving the door ajar.
  9. In a skillet, heat the vegetable oil and butter over medium-high heat.
  10. Season the trout with salt and pepper and cook for 2 to 3 minutes on each side, or still undercooked next to the bone.
  11. Place the trout on a baking sheet.
  12. Top each with a slice of St-Paulin.
  13. Broil for 2 to 3 minutes, until the cheese melts.
  14. Place the trout on serving plates and top with the tomato mixture.
  15. Serve immediately with broccoli and steamed potatoes with chives.
Availability in stores