Name: Poached Trout with Baby Shrimp
Ingredients: 2 Whole trout; boned and cut into; ; 2 fillets; 1/8 ts Salt; 1/8 ts Freshly ground black pepper; 3 c Water; 4 Stalks celery tops from hearts; roughly chopped; 8 md Mushrooms; stems and caps; ; trimmed and set; ; aside; 2 Whole celery hearts; 6 inches long; 4 oz Baby shrimp; 2 ts Fresh chopped dill; 1/8 ts Saffron powder; (just enough to; ; cover the tip of a; ; knife); 1 tb Arrowroot mixed with 2tbsp water; (slurry); 1/2 Lemon; Juice of; 2 c Steamed rice - garnished with dill; 2 c Water; 1 1/2 c Uncooked long-grain white rice; 1/8 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Grains		Kerr	4	servings

INGREDIENTS

2		Whole trout; boned and cut into
		; 2 fillets
1/8	ts	Salt
1/8	ts	Freshly ground black pepper
3	c	Water
4		Stalks celery tops from hearts; roughly chopped
8	md	Mushrooms; stems and caps
		; trimmed and set
		; aside
2		Whole celery hearts; 6 inches long
4	oz	Baby shrimp
2	ts	Fresh chopped dill
1/8	ts	Saffron powder; (just enough to
		; cover the tip of a
		; knife)
1	tb	Arrowroot mixed with 2tbsp water; (slurry)
1/2		Lemon; Juice of
2	c	Steamed rice – garnished with dill
2	c	Water
1 1/2	c	Uncooked long-grain white rice
1/8	ts	Salt

INSTRUCTIONS

POACHED TROUT
STEAMED RICE
First de-bone the fish, the fish is described below. Lay the fillets flat,
skin side down, on a large plate, sprinkle with the salt and pepper, and
refrigerate until ready to cook.
Now make a fish stock by placing all the boning-process trimmings in a
saucepan on medium-high heat with the water, celery and mushroom stems.
Cook for 25 minutes. Strain and set aside.
Cut the celery heart in two lengthways and place in a microwave dish. Pour
in 1 cup of the reserved fish stock, cover, and cook on high power in the
microwave for 10 minutes. Turn the celery over, rotate the dish 45 degrees
and cook for 5 minutes. Remove the celery and set aside, reserving the
liquid.
Slice the mushroom caps thinly and add to the strained fish stock, cover,
and microwave on high for 3 minutes.
Strain out the mushrooms; reserve the liquid. Press the mushrooms on the
fish fillets; sprinkle with the shrimp and dill.
Pour the reserved fish stock into the microwaveable dish, just large enough
to hold the trout. Carefully lift the prepared trout into the stock; the
liquid level should just reach the top of the fillets without covering
them. Cover with greaseproof (waxed) paper and cook on high in the
microwave for 4 - 6 minutes, depending on the size of your oven. Transfer
the fish to a serving plate and keep hot.
Saffron sauce:
Use the poaching liquid and enough reserved stock to make 2 cups of
poaching stock into a small saucepan, stir in the saffron, and heat
through. Make a slurry of arrowroot and water and stir this in to thicken
just to the consistency of melted butter - about 1 minute. Add the lemon
juice to taste.
Steamed rice:
Bring water to a boil in a medium pan. Add rice and salt; boil 15 minutes.
Strain in a metal sieve; put the rice-filled sieve over a pan of boiling
water and steam, covered, for 5 minutes.
To serve:
Drizzle the tender trout with the golden saffron sauce and present to your
guests with the celery heart and rice on the side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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