Portneuf-Style Marinated Trout, Potato Pancake with Le Mi-Carême and Parsley Oil
This is the Portneuf-Style Marinated Trout, Potato Pancake with Le Mi-Carême and Parsley Oil recipe.
- Prep: 30 min
- Cooking: 15 min
- Refrigeration: 6 h - 8 h
Ingredients
- 2 (7 to 8 oz/ 210 -240 g) trout filleted
- 1/2 tbsp (125 mL) olive oil
- Juice of 1 lemon
- 1 tsp (5 mL) sugar
- 1 oz (30 g) coarse salt
- 1 tsp (5 mL) crushed black pepper
- Small bunch of dill
- 4 potatoes peeled* and grated
- 2 oz (60 g) Canadian Le Mi-Carême cheese**
- Salt and freshly ground black pepper to taste
- Parsley oil
- 1 cup (250 mL) fresh flat parsley
- 1/3 cup (80 mL) olive oil
- Juice of 1/2 a lemon
- Salt and freshly ground black pepper to taste
- Garnish
- Diced tomato
- A few sprigs of fresh dill
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Preparation
If necessary, remove the bones from the trout fillets. Place the fillets on a baking tray. Douse fillets with olive oil, lemon juice, sugar, coarse salt, black pepper and dill. Cover and marinate in the refrigerator for 6 to 8 hours.***
Grate the potatoes.
In a small round frying pan, pre-heated and well oiled, cook the potatoes to make a thin pancake, nicely golden on both sides. Season. Keep hot. Repeat 8 times.
In a food processor, mix the parsley with the olive oil and lemon juice. Season lightly.
Assemble dish by placing a warm pancake on each plate. Slice the trout fillets finely and arrange on the pancakes. Add the Canadian Le Mi-Carême cheese. Top with a second pancake. Drizzle with parsley oil. Garnish with diced tomatoes and dill.
Jean Soulard, Executive Chef, Le Château Frontenac
Tips
* It's very important not to wash the potatoes for this recipe. Washing them gets rid of the starch, which is needed to keep the pancake from falling apart.
*** The trout fillets can be marinated for longer if you wish. They will be even tastier.
** Try this recipe with Canadian Le Cru des érables
