| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Jewish | Fish | 1 | Servings |
INGREDIENTS
| 1 | Fresh trout (8 oz./250 grams) | |
| 2 | Avocado slices | |
| 1 | sm | Lemon; julienned |
| 1 | sm | Tomato; julienned |
| 1 | lg | Fresh mushroom; julienned |
| 1 | Shallot; minced | |
| 6 | Fresh asparagus spears | |
| Salt and pepper | ||
| 1 | oz | (30 grams) margarine |
| White wine | ||
| Sauteing juices from fish | ||
| 1 | md | Tomato; pureed |
| 2 | tb | Cream (non-dairy) |
| Vermouth | ||
| Crescent shape of puff pastry dough; baked |
INSTRUCTIONS
From: Ruth Heiges <[email protected]> Date: Fri, 2 Aug 1996 15:39:25 +0300 (IDT) Bone the fish and slice into two filets. Season with salt and pepper and place in a frying pan. Saute' on each side in a small amount of margarine. Cover the pan with aluminum foil and cook on high heat for 3-4 minutes. Set aside. Saute' the minced shallot in a small amount of margarine. Add the vermouth, white wine [sorry, no quantity given] and sauteing juices from the fish and cook until the sauce thickens. Add the pureed tomato and bring to a boil. Add the cream and enrich the sauce with margarine. The sauce should be pink in hue. Presentation: Place the fish on a serving platter, and arrange a julienne of tomato, avocado, lemon and mushroom in a chain pattern around the fish. Place 3 asparagus spears on either side of the platter. Garnish with the crescent-shaped puff pastry dough. Strain the sauce into the serving platter. Chef Shalom Kadosh, Sheraton Plaza Jerusalem Hotel JEWISH-FOOD digest 294 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””