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| | Posted on Saturday, March 19, 2005 - 01:25 pm EST : |   
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Sorry no photo we ate late 2 nights ago..But this is quite tasty:
4 nice filets of trout or tilapia skin removed
4 tbsps peach jam
salt and pepper
2 garlic cloves finely chopped
6 french shallots finely chopped
1 tbsp butter
1 tbsp EVOO
2 more tbsps peach jam
1/2 dry white wine
1/4 cup peach nectar
1 cup chicken stock
1/2 cup 35 % cream
Preheat oven to 350 degress F
Brush one side of the filets with the jam..Roll up and secure with toothpicks..Cut each filet in half heighth wise.
In a skillet on med-high heat,saute garlic and shallots in the butter and EVOO for ap 5 mins..add the peach jam and caramelize a bit ..Deglaze with wine.. and wet with the peach nectar..Reduce..add the chicken stock..reduce again by half..add the cream and cook till velvety.
During this time place your roll ups on a baking sheet that has parchment and bake for ap 15 mins..
Serve 2 rolls per person..on top of a nice rice and Dress the plate with the tasty sauce.. a sprig of fresh herbs and you are done.
Easy as 1-2-3 and the sauce makes it..the rice I used was part wild:)
Monique Quebec Zone 5 |
