Pan Seared Ontario Rainbow Trout

Pan Seared Ontario Rainbow Trout

With Roasted Cauliflower, Sauce Vierge, and Chilled Spring Pea Veloute
Pork, Seafood
Chef Thomas Bellec presents a refreshing two-course French meal for you to sear up at home. Start your dinner off with a fresh Chilled Spring Pea Veloute topped with Bacon Lardons before moving onto a beautifully Pan Seared Ontario Rainbow Trout with a citrus forward Sauce Vierge and Roasted Cauliflower on a bed of creamy Cauliflower Puree. Bon Appetit!
Serves 4
•   Easy Prep
•   Ready in 30 Minutes



Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout


  • 1 bag Carrots
  • 4 x 6oz Rainbow Trout
  • 10oz Cauliflower Florets
  • 350g Cauliflower Puree
  • 2oz Almonds
  • 2oz Raisins
  • 250g Sauce Vierge
  • 5oz Double Smoked Bacon
  • 2L Pea Veloute
  • 100g Lemon Ricotta


Make sure you’ve got 2 Roasting Pans, 3 Sauté Pans, a Large Spoon, a Small Mixing Bowl, and 4 Chilled Soup Bowls. It is also ideal to have a few staples on hand like Olive Oil, Kosher Salt or Sea Salt, and Pepper for seasoning. Now, let’s get cooking!



  1. Preheat the oven to 385°F. Remove seasoned Carrots from bag on a roasting pan, and bake in the oven for 20-30 minutes until tender (but still with a crunch).


  1. Remove Cauliflower Florets from bag, and in a small mixing bowl, toss with 2 tablespoons of olive oil, salt, and pepper.
  2. In the 385°F oven, roast the Cauliflower Florets until golden brown and tender (but still with a crunch) for about 15-25 minutes.


  1. Cut open the bag of Cauliflower Puree and transfer to a pan on medium-low heat until warm.

Note: If a skin develops, reheat and continuously mix on low heat until emulsified.


  1. Season Trout Fillets generously on both sides with salt and pepper.
  2. In a pre–heated non-stick sauté pan heated at medium-high heat, sauté seasoned Trout Fillet skin side down for 3 minutes or until golden brown.
  3. Lower heat and cook for 4 minutes.
  4. Flip flesh side down and let rest in the pan off the heat for 1 minute.


  1. Add the Double Smoked Bacon to a pan with a touch of olive oil and cook on medium heat until golden brown and crispy.
  2. Pour Soup in 4 chilled soup bowls and add a scoop of Creamy Lemon Ricotta Mix. If desired, drizzle some olive oil on top.
  3. Finish with the Bacon Lardons.


  1. Make a bed of the Cauliflower Puree on one side of the plate.
  2. Place a Filet on the plate beside the Puree.
  3. Top the bed of Puree with Roasted Carrots and Cauliflower. Garnish with Almonds and Raisins.
  4. Spoon the Sauce Vierge over top of the fish.
  5. Enjoy with the Pea Veloute on the side.

Thomas Bellec

Executive Chef