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Poached Trout With Broccoli

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  Fresh broccoli 1 1⁄2 Pound
  Trout 6 Medium, cleaned
  Lemon juice 3 Tablespoon (Juice Of 1 Lemon)
  Dry white wine/Chicken stock 1 Cup (16 tbs)
  Mushrooms 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Shredded american cheese 2⁄3 Cup (10.67 tbs)

Cook broccoli until just tender-crisp.
Remove heads and tails from trout, if you wish.
Sprinkle trout with lemon juice and let stand 15 minutes.
Simmer in heated wine or chicken stock until almost tender, about 5 minutes.
Remove trout; arrange with broccoli in a shallow baking dish.
If mushrooms are small, leave whole; cut larger ones in halves or quarters.
Saute in butter until lightly browned.
Add flour and mix until well blended.
Gradually stir in cream and 1/2 cup of the poaching liquid.
Cook, stirring constantly, until mixture boils and thickens.
Reduce heat and stir in salt and cheese until blended.
Spoon over fish in baking dish.
Bake, uncovered, in a moderately hot oven (375°) for 20 to 25 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3588 Calories from Fat 1618

% Daily Value*

Total Fat 181 g278.4%

Saturated Fat 72.3 g361.5%

Trans Fat 0 g

Cholesterol 1092.6 mg364.2%

Sodium 3227.5 mg134.5%

Total Carbohydrates 91 g30.5%

Dietary Fiber 19.6 g78.6%

Sugars 24 g

Protein 340 g680.9%

Vitamin A 122.8% Vitamin C 1060.7%

Calcium 193.4% Iron 159.3%

*Based on a 2000 Calorie diet

Poached Trout With Broccoli Recipe