Grilled cheese with trout and pickles
Difficulty level: very easy
Servings 2 people
Ingredients
- 4 slices country bread
- 1 paving stone trout (approx. 150 g)
- 80 g of County grated
- 4 to 5 pickles French organic sweet and sour Bravo Hugo
- 30 g butter soft
- 1 c. tbsp dill chiseled
- Pepper
Instructions
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Cut the trout fillet in half lengthwise to obtain two thin slices.
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Lightly butter the bread slices on one side.
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On two slices, place the Comté, the trout, the gherkins cut into slices, a pinch of dill and pepper.
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Cover with the remaining slices, buttered side out.
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Brown in the pan for 3 to 4 minutes on each side, over medium heat: the bread becomes crispy, the cheese melts and the trout remains semi-cooked and tender.
© Bravo Hugo
