Pan-seared rainbow trout fillet served with a cherry tomato florentine sauce and creamy vegetable orzotto.
Ready-to-eat
Ingredients: rainbow trout, cream, spinach, cherry tomatoes, flour, butter, orzotto, vegetables of the moment, salt, pepper, olive oil.
Cooking mode: 2 min 30 sec to 3 min in the microwave or 10 minutes in the conventional oven at 350F.
Conservation: 5 days in the refrigerator. Can also be frozen.
Collections: Le Bromont, Le Resto, Les Garnements, Menu of the week