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Serves/Makes: 2 or 3

Ingredients:

• 1 to 3 pounds (454 g to 1,4 kg) fresh trout, whole or cut into fillets
• 1 (5-ounce / 142-mL) can small clams, drained
• 2 tablespoons (30 mL) vegetable oil
• 1 teaspoon (5 mL) salt
• 1 tablespoon (15 mL) chopped parsley
• 1 tablespoon (15 mL) sage
• Juice of 1 lemon
• 1/4 teaspoon (1 mL) thyme
• 12 stuffed olives, sliced

How to cook:

• Pour vegetable oil into an 8 x 12-inch (20 x 30-cm) glass or ceramic dish arrange trouts, whole or fillets, side-by-side, into dish.
• Sprinkle fish with salt, parsley and sage.
• Sprinkle all over with lemon juice.
• Drain clams, pouring juices over trout reserve clams.
• Sprinkle with thyme.
• Cover dish with a lid or waxed paper microwave for 6 to 12 minutes on 'MEDIUM-MAXIMUM', according to the thickness of the trouts or of the fillets.
• Leave to cool delicately drain fish, reserving broth, without moving the fish.
• Refrigerate fish and cooking broth separately.
• Just before serving, prepare sauce: mix together reserved clams and olive slices.
• Pour in just enough fish cooking broth to get a light sauce.
• Pour clam sauce all over fish.

Notes:

Oven: 700 watts
Preparation time: 9 minutes
Cooking time: 6 to 12 minutes
Waiting time: cooling time
Will keep for 3 to 5 days, refrigerated.
Excellent served with long-grain rice, boiled in remaining fish cooking broth.

This recipe for Poached Trout with Clam Sauce serves/makes: 2 or 3

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Main Ingredient: Trout
Preparation Method: Microwave