|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)|
|French shallots/6 green onions||2 , peeled and chopped|
|Butter||60 Milliliter (About 1/4 Cup)|
€¢ 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.