Venitian Trout Recipe
Serves/Makes: 2
Ingredients:
- 4 medium-size or 6 small trouts
- 1/2 cup (125 mL) white wine or fish stock
- 1 tablespoon (15 mL) freshly squeezed lemon juice
- 1/4 cup (60 mL) water
- 1 small cucumber
- 1 cup (250 mL) fresh spinach
- 1 teaspoon (5 mL) tarragon or chervil
- 1 tablespoon (15 mL) butter
- 1 l/2 tablespoons (22,5 mL) flour
- 2 egg yolks
- 2 shallots or 6 green onions, minced
- 1/4 cup (60 mL) butter
- Salt and pepper
- Clean trouts.
- Arrange trouts side-by-side into an 8 x 12-inch (20 x 30-cm) glass dish.
- Pour in white wine or fish stock, lemon juice and water salt and pepper, to taste.
- Cover with waxed paper or a lid.
- Microwave on 'MEDIUM-MAXIMUM' for 10 to 12 minutes, turning trouts, using 2 forks, after 3 minutes.
- Meanwhile, peel and dice cucumber reserve.
- Wash, well drain and chop spinach reserve.
- If using fresh herbs, chop herbs before measuring.
- In a dish, melt 1 tablespoon (15 mL) butter for 1 minute on 'MAXIMUM'.
- Remove from oven well mix in flour set aside.
- Using a slotted spoon, transfer trouts onto a plate keep warm.
- Pour trout cooking juices into flour mixture.
- Beat in egg yolks and well mix reserved cucumber dices and chopped spinach.
- Mix in minced shallots or green onions microwave for 2 minutes on 'MAXIMUM', stirring once.
- Remove from oven beat in remaining 1/4 cup (60 mL) butter, a little at a time, beating well after each addition.
- Microwave for 1 more minute, on 'MEDIUM-MAXIMUM' pour all over fish.
Notes:
Preparation time: 15 minutes
Cooking time: 16 minutes
This cucumber, spinach and tarragon mixture gives to the trouts a unique, special taste.
Use chervil, specially in the summer time when it is fresh.
This recipe for Venitian Trout serves/makes: 2
Main Ingredient: Trout
Preparation Method: Microwave
Cuisine: Italian
Email Recipe
Print Recipe
