Trout With Green Mayonnaise
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Green sauce||2 Tablespoon|
|Trout||4 , cleaned, heads and tails left on|
|Dry white wine||2 Cup (32 tbs)|
|Onion||1 Medium, chopped|
|Carrot||1 , chopped|
|Celery stalk||1 , cut into 3 pieces|
|Lemon||1 , juiced|
|Freshly ground pepper||To Taste|
Prepare Green Sauce.
Combine Mayonnaise and Green Sauce in a medium bowl.
Wash fish and place in a fish poacher.
Add enough hot water to cover.
Add wine, onion, carrot, celery, parsley, lemon and salt and pepper.
Bring to a boil.
Cover and reduce heat.
Simmer 10 to 12 minutes.
Fish is cooked when skin becomes lighter in color and flesh is firm to the touch and flaky.
Remove fish from liquid and cut off heads and tails.
Remove skin by lifting it gently away from fish.
Place fish on serving plates.