INGREDIENTS
600 g of fresh trout
7 stalks of TournevenT organic garlic flowers
3 tbsp of TournevenT organic hemp seeds
125 ml of TournevenT unrefined organic canola oil
3 tbsp of breadcrumbs
2 tbsp tablespoon of grated Saint-Laurent Parmesan
Salt and pepper
PREPARATION
1. Preheat the oven to 350°C.
2. GARLIC SCAPE SPREAD: Cut the garlic scapes into pieces and place them in a blender. Blend while slowly adding the oil until you achieve a creamy purée texture (the amount of oil may vary). Season with salt and pepper. Set aside.
3. GARLIC SCAPE AND HEMP SEED CRUST: In a bowl, combine the garlic scape spread with breadcrumbs, Parmesan, and hemp seeds. Adjust with oil if needed. Season with salt and pepper.
4. In a skillet, sear the trout flesh-side down in butter. Turn it over and spread the crust mixture on the trout before placing it in the oven for 4 to 6 minutes.
5. When serving, drizzle the trout with a little canola (or hemp) oil.
VARIATIONS
Roasted garlic has a sweet and tender taste. Easy to prepare, garlic confit can be used in many ways: on pizza, on bread crostini as a spread, or even in a cheese dip. Enjoy!
Thanks to Chef David Janelle, owner of the restaurant La Cuisine, for providing this recipe.
