Milk Poached Trout
|Milk||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1 Small, sliced and separated into rings|
|Carrot||1 Small, cut into julienne sticks|
|Celery leaves||1⁄4 Cup (4 tbs)|
|Dried dill weed||3⁄4 Teaspoon|
|Scaled drawn rainbow trout/Coho salmon||20 Ounce|
|Cold water||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Dry sherry||1 Tablespoon|
In a medium skillet combine milk, 1/2 cup water, onion, carrot, celery leaves, dill weed, salt, and pepper.
Bring to boiling, and then reduce heat.
Cover and simmer for 10 minutes.
Carefully add fish.
Return just to boiling; reduce heat.
Cover and simmer gently for 6 to 10 minutes or till done.
Remove fish from skillet.
Cover fish to keep it warm while preparing sauce.
For sauce, line a colander with cheesecloth.
Pour cooking liquid through colander.
Place 1/2 cup of the strained liquid in a saucepan (add water if necessary).
Combine 1 tablespoon water and cornstarch.
Then add it to the strained liquid.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Stir in sherry and paprika.
To serve, pull the fins from each fish.
Arrange fish on dinner plates.
Spoon some sauce onto the plates, next to fish.
Pass the remaining sauce.