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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

How to cook:

• 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:

Oven 700 watts
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

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Main Ingredient: Trout
Preparation Method: Microwave
Cuisine: Italian