PEAR, SMOKED TROUT AND DILL CROQUE MONSIEUR
This is a variation on the "normal" French Croque Monsieur, easy to make and very delicious - great for a casual meal, or I made it when I was too tired to cook a large meal.
You could probably use fresh trout if you prefer, but I wanted something that was quick and easy, and I served it with a bought salad.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Serves: 2 double breads
4 slices of bread
4 slices of either Pecorino or Parmesan cheese
1 pkt 50 g smoked trout
1 Corella pear, finely sliced
Salt and pepper, to taste
Put the two of the slices on a board.
Top each slice with a slice of cheese, then some dill.
Add the pear and smoked trout.
Add some salt and pepper to taste.
Top with the remaining slices of cheese.
Top with the remaining slices of bread.
Butter the top side and then flip it carefully over and lightly butter the other side.
Heat a large frypan over a low heat, and place the sandwiches in the pan.
Cook for about 3 minutes or until the base is golden, and then carefully flip the sandwich over, and cook for a further 3 minutes.
Put the frypan with the sandwiches in a pre-heated oven - about 180°/160° fan forced - for about 5 minutes so that the cheese melts.
Put on plates, and serve.
I served these with a coleslaw.