A delightful twist on a classic sandwich, combining the rich flavors of trout, pear, and brie in a toasted brioche bun.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal texture.
Place each trout fillet on a piece of aluminum foil.
Using foil helps retain moisture and enhances flavor.
Top each fillet with thin slices of pear and brie.
Slice the pear thinly for even cooking and better presentation.
In a small bowl, mix honey, chopped rosemary, and the juice of one lemon.
Adjust the sauce ingredients to taste for a perfect balance of sweetness and acidity.
Drizzle the sauce over each trout fillet.
Ensure the sauce is evenly distributed for consistent flavor.
Seal the foil around each fillet to create a pouch.
Sealing the pouches tightly prevents any juices from escaping.
Place the pouches on a baking sheet and bake for 35 minutes.
Check one pouch to ensure the trout is cooked through before removing all from the oven.
Toast the brioche buns until golden brown.
Toasting enhances the flavor and provides a sturdy base for the sandwich.
Assemble the sandwich by placing the cooked trout, pear, and brie mixture between the brioche buns.
Serve immediately to enjoy the sandwich warm and fresh.
Serve the sandwiches with your favorite side, such as chips or a salad.
Pair with a light beverage to complement the flavors.
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