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Saint-Paulin From Here Trout

4 portions


  • 30 ml (2 tbsp.) butter
  • 60 ml (4 tbsp.) olive oil
  • 1 onion, quartered
  • 3 yellow peppers, cut in strips
  • 2 zucchinis, cut in strips
  • 4 large tomatoes, sliced in four
  • 1 garlic clove, sliced
  • 4 trout fillets, 150 g (5 oz)
  • 30 ml (2 tbsp.) paprika
  • 10 ml (2 tsp.) cumin
  • 15 ml (1 tbsp.) brown sugar
  • 4 slices of Saint-Paulin From Here
  • Salt and freshly ground pepper
  • Fresh basil leaves


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  • Preheat oven to 350ºF (175ºC).
  • On baking sheet covered with parchment paper, place onions, peppers, one of two sliced zucchinis, 8 tomato sections and the garlic clove.
  • Sprinkle with 30 ml (2 tbsp.) of olive oil. Add salt and pepper. Bake for approximately 40 minutes.
  • On another baking sheet, set aside the remainder of the tomatoes and other zucchini. Bake for approximately 40 minutes.
  • Purée the remainder of vegetables in a blender. Season to taste with salt, pepper and 5 ml (1 tsp.) of crushed cumin. Mix well. Set aside.
  • In a small bowl, mix paprika, remainder of the cumin and brown sugar, salt and freshly ground pepper. Add remaining olive oil. Rub the trout fillets with this mixture. Set aside.
  • Place butter in a pan and cook trout fillets on both sides. Set aside warm.
  • In a baking dish, place a roasted zucchini slice, then 2 roasted tomato slices on each trout fillet.
  • Add 5 ml (1 tsp.) of the puréed peppers and 2 basil leaves.
  • Add the Saint-Paulin From Here and put in the oven to bake.


You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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