Blueberry Trout with Wild Mushrooms and Spicy Tapenade
If to go fishing you’re about
And good fortune gives you a trout
This little recipe will help out the lout
On the way to avoid a washout!
Don’t worry I love my day job…
There is much to rejoice here. Trout is loaded with Omega 3, actually 5 times more for the farmed version, while wild blueberries have more antioxidants than the farmed ones. I know it’s confusing at first.
So this recipe, apart from a little bit of cream, gives you tons of health benefits with lots of pleasure… For the taste buds.
INGREDIENTS for 2
- 2 trout fillets
- 1 cup (250 ml) wild blueberries (I used Europe’s Best frozen ones)
- 1 cup (250 ml) heavy cream, but you could also use milk or soy milk thickened with flour. Let me know if you do.
- 3 Tbs (45 ml) Le Grand’s Spicy Tapenade
- Some fresh chives, finely chopped
Trout is such a common fish that we forget how tender and delicate it really is. Some recipe blogs will tell you it’s ready when it “flakes out”. In my judgment that’s overcooked, but hey, diversity is the sign of a healthy “ecosystem”…
RECIPE/GUIDELINES
Cook the trout slowly in a little bit of butter and oil
Meanwhile warm-up the cream, the blueberries, the chives, and the Mild Tapenade. This only takes a few minutes. Remember there is nothing to cook here. It is just meant to blend the flavours, and bring them to life!
Coat the trout with this delicious and colorful sauce and serve with Basmati rice and… Ta-dah! You are the Star of the night!
