Poached Trout With Baby Shrimp

Ministers never write or preach so well as when under the cross; the Spirit of Christ and of glory then rests upon them. It was this, no doubt, that made the Puritans such burning and shining lights. When cast out by the black Bartholomew-act [the 1662 Act of Uniformity] and driven from their respective charges to preach in barns and fields, in the highways and hedges, they in an especial manner wrote and preached as men having authority. Though dead, by their writings they yet speak; a peculiar unction attends them to this very hour.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains		Kerr	4	Servings

INGREDIENTS

2		Whole trout, boned and cut
		into
		2 fillets
1/8	t	Salt
1/8	t	Freshly ground black pepper
3	c	Water
4		Stalks celery tops from
		hearts roughly chopped
8		Mushrooms, stems and caps
		trimmed and set
		aside
2		Whole celery hearts, 6
		inches long
4	oz	Baby shrimp
2	t	Fresh chopped dill
1/8	t	Saffron powder, just enough
		to
		cover the tip of a
		knife
1	T	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

INSTRUCTIONS

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.

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 657 Calories From Fat: 53 Total Fat: 6g Cholesterol: 98.6mg Sodium: 654mg Potassium: 2867.8mg Carbohydrates: 113.9g Fiber: 18.8g Sugar: 4.7g Protein: 38.9g