Dumpling of white cheese
- 400 g (13,5 ounces) of white cheese from la fromagerie de Charlevoix
- 2 eggs
- 90 g (3 ounces) of flour
- According to taste, a pinch of salt
- Salt, nutmeg
- 1 white onion sliced very thin
- 80 g (2.5 oz) bacon, finely diced
- 2 slices of bread, finely diced
- Chives finely chopped
Trout and butter sauce
- 4 trout fillets
- According to taste salt and pepper
- Oil and butter
- 80 ml (1/3 cup) of butter
- 2 small shallots chopped
- Juice of lemon
Method for dumplings
Mix white cheese, egg and flour to make a smooth paste. Season with salt and nutmeg.
Let stand 15 to 20 minutes.
Using a spoon, form dumplings and poach them in boiling salted water. Cool in ice water, then drain.
To serve, fry them in butter a few minutes.
Onion, bacon and croutons garnish.
Saute onions with a little butter to give them a light color.
Pan the bacon to make them crispy, and remove.
Add a little butter and pan the bread cubes to give them a light color. Remove from heat and add the onions and bacon. Mix well. Set aside until service.
Season the trout fillets according to taste salt and pepper, add oil and butter to a pan and cook the fish skin side down.
Cook a few minutes, turn, turn off the heat and set aside.
For the white butter
In a saucepan, saute the shallots with a little butter, add lemon juice, cook a minute. Add remaining butter, remove from heat and mix in a whisk.
Assembling the dish
Arrange the dumplings on a plate, sprinkle the topping with bacon, onions and croutons.
Add the fish fillets and drizzle with white butter.