| 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.
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