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Fillet De Truite Maitre Otto Schlegel

chef.pierre's picture
Ingredients
  Rainbow trout 36 Ounce (6 in number each Weighing 175 Gram)
  Celery slice 1⁄4 Ounce, cut in to slices (10 Gram)
  Leek 1⁄4 Ounce, cut in slices
  Salt To Taste
  Freshly ground white pepper To Taste
  Dry white wine 1⁄4 Pint (150 Milliliter, Such As Dezaley)
  Cornflour 1 Teaspoon (Leveled)
  Butter 5 Ounce (150 Gram, To Finish)
  Chives 1 Tablespoon, finely chopped
  Cayenne pepper To Taste
Directions

GETTING READY
1. Preheat the oven to 180° C / 350° F / Gas Mark 4.

MAKING
2. Clean the fresh trout
3. Fillet them carefully
4. Butter a large dish and lay down the celery and leek
5. Lay the seasoned trout on top of the vegetables
6. Add most of the white wine
7. Cover the dish with the buttered paper and poach the fish for three minutes until the fish is tender
8. Remove the trout fillets when they are cooked
9. Take off the skin and keep the cooked fish warm on a serving plate
10. In a large pan, collect the stock
11. Reduce the stock by half and then thicken the sauce with cornflour
12. Remove the sauce off the fire
13. Gradually add the butter to the sauce
14. Then add the white wine to the sauce to complete the sauce
15. Add the chives to the sauce
16. Season with salt, pepper and the cayenne pepper

FINALIZING
17. Arrange the trout fillets on a warmed plate

SERVING
18. Cover with the sauce and serve immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
2

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