| 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 <heiges@post.tau.ac.il>
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.
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