| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Import, New, Text | 2 | Servings |
INGREDIENTS
| 2 | Trout, 1 lb. each | |
| 1/2 | c | Sour cream |
| 1 | c | Dry white wine |
| 1 | Fresh spinach, chopped | |
| 1 | Fresh watercress, chopped | |
| 1 | Fresh Italian parsley | |
| chopped | ||
| 1 | T | Fresh tarragon, chopped |
INSTRUCTIONS
Rinse trout, then poach in 3/4 c. wine with 3/4 c. water; cover pan and simmer gently for 12 minutes for 2 small brook trout, or 15 to 20 minutes for 1 larger trout. In a blender, combine remaining wine, sour cream, spinach, watercress, parsley, and tarragon. Buzz to a smooth paste, then pour out onto 2 plates. Drain trout and arrange on top. Garnish with a sprig or 2 of herbs and a ribbon of sour cream. Chill or serve at once. Suggested Wine: dry fume blanc or Muscadet Serving Ideas : yellow wax beans and baby carrots, sourdough rolls Recipe by: Eight Items or Less - Ann Lovejoy Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 109
Total Fat: 12.5g
Cholesterol: 29.9mg
Sodium: 407.6mg
Potassium: 569.5mg
Carbohydrates: 11.2g
Fiber: 4.2g
Sugar: 3.3g
Protein: 6.2g