Bobines trout with part anges from l'Orpailleur and Abbaye Saint-Benoît Gruyère pillow






  • 4 160 g (5 1/2 oz) trout filets

  • 2 tablespoons
olive oil

  • Part des Anges 6 tablespoons

  • red peppers, julienned* 1 cup

  • 15% country cream 3/4 cup

  • pepper and fleur de sel



Gruyère pillow:

  • long grain rice 1 cup

  • olive oil 2 tablespoons

  • red onion, chopped 3 tablespoons
  • poultry broth 2 cups

  • 1 bay leaf

  • fresh thyme 1/4 teaspoon

  • red, yellow, and green peppers, 2/3 cup
  • finely diced

  • grated gruyère cheese 5 1/2 ounces

  • salt and pepper





1) Remove skin and fat from filets and cut in three pieces.



2) Heat olive oil in a skillet and sauté filets for 1 minute on each side. Deglaze with Part des Anges.


3) Remove filets and reserve. Add the julienned pepper and cream and reduce by half. Season with pepper. * Reserve one quarter of the julienned peppers in ice water to use later as garnish.


4) Heat olive oil in a saucepan and brown rice with onions.



5) Moisten with stock. Add bay leaf and thyme. Bring to a boil and cook in a preheated 180°C (350°F) oven for 12 minutes.



6) Add peppers and cheese. Combine well. Season. Divide equally into ramekins.Cook in a preheated 180°C (350°F) oven for 15 minutes. Reserve.



7) Place the filets on the cheese pillow, alternating with the julienned peppers. Add a pinch of fleur de sel before serving.



Flavours of a Region Eastern Townships

: Vignoble de l’Orpailleur


Ferme Piscicole des Bobines,

Abbaye de Saint-Benoît-du-Lac


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