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Pan-seared rainbow trout fillet served with a creamy bell pepper sauce on homemade mashed potatoes.
Ready-to-eat
Ingredients: rainbow trout, yellow peppers, Spanish onion, green shallot, garlic, white wine, 35% cream, vegetable accompaniment, mashed potatoes, cornstarch, salt and pepper.
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