Trout Fillets with Peppers and Gré des Champs

This is the Trout Fillets with Peppers and Gré des Champs recipe.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
Yields 4 servings
DFC

Ingredients

  • 4 large tomatoes diced
  • 1 yellow bell pepper cut into strips
  • 2 onions chopped
  • 1 garlic clove minced
  • 1/2 hot pepper thinly sliced
  • 2 tbsp (30 mL) butter
  • 4 (5 oz/150 g) trout fillets
  • 1 tsp (5 mL) capers drained and chopped
  • 1 tsp (5 mL) flat leaf parsley chopped
  • 2 oz (60 g) Canadian Gré des champs cheese*
  • Olive oil
  • Salt and freshly ground pepper to taste

Preparation

Preheat grill.**

Sauté onions, tomatoes, pepper, hot pepper and garlic in a little olive oil. Season with salt and pepper.

Cut 4 large rectangles of aluminium foil. Butter the inside with a pastry brush, then shape foil to form a raised edge all around.

Spread the vegetable mixture in the middle of each rectangle and top with a slice of trout. Season with salt and pepper, sprinkle with capers and parsley and top with Canadian Gré des champs. Seal the edges of the each foil rectangle to form a bag (papillotes). Cook on the grill for 15 minutes.

Jean Soulard, Executive Chef, Le Château Frontenac

Tips

** Alternative to BBQ: 15 mins in 350°F (180 °C) oven.

* Instead of Canadian Le Gré des Champs , try this recipe with Canadian Victor et Berthold or Canadian Le Cendré .

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