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St-Alexis-des-Monts trout layered with leek and giant shrimps

St-Alexis-des-Monts trout layered with leek and giant shrimps

Layered trout:

  • 4 trout filets (6 oz each) 
  • 1 leek, finely chopped
  • 1/4 cup white wine
  • Salt and pepper

Cut each trout filet in three sections and layer them alternately with the chopped leek.  Add white wine, salt and pepper.  Cook in foil at 350°F until pink (10 to 15 min.).

Cream sauce :

  • 2 dry shallots, finely chopped
  • 1/4 cup white wine
  • 3 cups 35% cream
  • 3 tsp fresh chive, chopped
  • 100 g lobster meat
  • Salt and pepper

Sautee dry shallots in a pan, deglaze with wine, add cream.  Let reduce until creamy.  Add chopped chives and lobster meat.  Season with salt and pepper.

Seafood:

  • 4 U-10 scallops
  • 4 giant shrimps (8-12)
  • Oil
  • Butter
  • Garlic flower

Quickly cook scallops and shrimps in the oil and butter and add garlic flower.  Keep warm.

Presentation:

Place the trout on a nest of wild rice.  Cover with cream sauce.  Top with scallops and shrimps.  Served with vegetables in season.

Bon appétit!

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Auberge Godefroy
17575, boul. Bécancour
Bécancour (Québec)
Canada
G9H 1A5
Phone: 819 233-2200
Fax: 819 233-2288
Email:
Website: https://www.aubergegodefroy.com/

Printed on: Saturday, July 22, 2017