Prep. Time 30 mins
Cooking Time 15 mins
Refrigeration Time 6 - 8 hrs
Yields 4 servings
What You Need
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 (28 g) coarse salt
1 tsp (5 ml) crushed black pepper
Small bunch of dill
4 potatoes, peeled* and grated
2 oz (56 g) Canadian Le Mi-Carême cheese**
Freshly ground black pepper, to taste
1 cup (250 ml) flat parsley
1/3 cup (80 ml) olive oil
Juice of 1/2 a lemon
Freshly ground black pepper
A few sprigs of dill
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
* 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.