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Venetian Trout

Ingredients
  Trout 4 Medium (Otherwise 6 Small Trout)
  White wine/Fish fumet 125 Milliliter (About 1/2 Cup)
  Fresh lemon juice 15 Milliliter (About 1 Tablespoon)
  Water 60 Milliliter (About 1/4 Cup)
  Cucumber 1 Small, peeled and diced
  Well packed fresh spinach 250 Milliliter, chopped (About 1 Cup)
  Tarragon 1 Teaspoon (About 5 Milliliter)
  Flour 23 Milliliter (About 1.5 Tablespoon)
  Egg yolks 2
  French shallots/6 green onions 2 , peeled and chopped
  Butter 60 Milliliter (About 1/4 Cup)
Directions

€¢ Clean the trout.
€¢ Place them one next to the other in an 8 x 12-inch (20 x 30 cm) glass dish.
€¢ Add the wine or fish fumet, the lemon juice and water; salt and pepper to taste.
€¢ Cover dish with waxed paper or a cover. Microwave at MEDIUM-HIGH 10 to 12 minutes. When fish is cooked whole, turn with two forks after 3 minutes of cooking.
€¢ In the meantime, peel and dice the cucumber.
€¢ Wash and chop the spinach.
€¢ When using fresh herbs, chop them and measure them.
€¢ Place the tablespoon (15 mL) of butter in a microwave-safe dish and melt 1 minute at HIGH.
€¢ Remove from heat, add the flour, mix well. Set aside.
€¢ Remove fish to a platter with a perforated spoon. Keep warm.
€¢ Pour the juice from the fish into the flour mixture. Beat in the egg yolks, add the cucumber and spinach. Stir well.
€¢ Add shallots or green onions and microwave 2 minutes at HIGH, stirring once.
€¢ Remove from oven, add the remaining butter, a small piece at a time, beating well at each addition.
€¢ Microwave another minute at MEDIUM-HIGH, and pour over the fish.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Fish

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