Trout fillets with sorrel, shallots and cider

Recipe Trout fillets with sorrel, shallots and cider Mini Plus Magimix

Products used :

Mini Plus

PREPARATION : 10 min

COOKING : 30 min

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RESTING : 0 min

DIFFICULTY :


SERVES 4 :

4 trout fillets (approx. 900 g (2 lb))

60 ml (21/4 fl oz) thick cream

40 g butter

Few sprigs dill and chives

1 carott

2 shallots

300 g (101/2 oz) sorrel 

1 lemon 

1 glass of dry cider

salt, pepper


  • 1- Pre-heat the oven to 175°C / 350°F (gas mark 3-4). Peel the carrot and cut into slices, using the slicer disc, standing the carrots upright in the feed tube. Cook them in salted water and set aside.
  • 2- Lay the trout fillets in a buttered dish and bake for 25 minutes in the oven.
  • 3- Chop the shallots in the Mini Bowl, using the pulse button. Fry the shallots in the rest of the butter. Add the cider and leave to cook for 5 minutes.
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