All-Fish-Seafood-Recipes.com

Serves/Makes: 4

Ingredients:

• 8 quite large trout fillets
• 4 large leaves Nappa or Chinese cabbage
• 1 cup (250 mL) white breadcrumbs (freshly made from white part of bread only)
• 2 tablespoons (30 mL) chopped parsley
• 1 tablespoon (15 mL) freshly chopped fennel
• 2 tablespoons (30 mL) freshly chopped chives
• 3 tablespoons (45 g) butter
• 3 tablespoons (45 mL) oil
• 1/2 cup (125 mL) chicken broth
• 1/2 cup (125 mL) dry white wine
• 1/2 cup (125 mL) freshly chopped mushrooms
• 1 onion, chopped
• Salt and pepper, to taste

How to cook:

• Blanch cabbage leaves for a few seconds and then cool leaves immediately under cold, running water well spread leaves onto paper toweling.
• Mix together white breadcrumbs, chopped parsley, fennel and chives set aside.
• Heat together butter and oil brown trout fillets for 1 minute on each side, remove fillets from fry pan and cut each fillet into equal 4-inch (10-cm) long pieces.
• Reserve remaining fish pieces and cooking juices for sauce.
• Arrange one piece trout fillet into the center of each cabbage leaf evenly sprinkle trout fillets with breadcrumbs mixture, salt, pepper.
• Top stuffing with remaining trout fillet pieces lightly salt and pepper.
• Wrap into cabbage leaves arrange bundles into a buttered oven-safe dish.
• Pour in chicken broth and dry white wine.
• Sprinkle all over with chopped mushrooms and onion.
• Salt and pepper, to taste.
• Bake into a preheated 400°F (200°C) oven for 10 minutes.
  To serve
• Just coat individual warm plates with sauce and arrange 1 or 2 trout fillets on top.
• Serve remaining sauce into a sauceboat.

Sauce Ingredients:

• 1 tablespoon (15 g) butter
• 1 onion, chopped
• 1 1/2 cup (375 mL) fish broth and/or chicken broth
• 2 tablespoons (30 mL) tomato paste
• Remaining juices and fish particles from cooking fish
• 2 tablespoons (30 g) beurre manie* (optional)
• 1/4 cup (60 mL) heavy cream (35%)
• Salt and pepper, to taste

Sauce Preparation:

• Melt butter cook onion until translucent (do not brown).
• Pour in fish or chicken broth and mix in tomato paste.
• Simmer over low heat, stirring from time to time.
• Mix in reserved cooking juices and fish particles boil over high heat for 2 to 3 minutes.
• For a thicker sauce, stir in beurre manie just bring to a boil.
• Strain sauce through a fine sieve.
• Just before serving, stir in cream just reheat, do not boil.
• Serve immediately.

Notes:

Trout, a good protein source, contains few calories.
Trout can either be served whole, boned, smoked, cut into fillets, shaped into patties, as pies or as a mousse.

Comments:

*Beurre manie: mixed equal amounts of flour and soft butter.

This recipe for Trout Fillets Dressed with a Green Shirt serves/makes: 4

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Main Ingredient: Trout
Preparation Method: Baked