INGREDIENTS

INSTRUCTIONS

Blanch the sliced cucumber in boilng water for 1 minute, drain,
refresh in cold water and pat dry.  Oil a bowl or bowls for the trout;
it (or they) should be rounded and  hold 12-16 fl oz (350-480 ml) in
total.  Line the bowl(s) with overlapping cucumber slices, imitating
fish  scales as well as you can, and leaving some hanging over the edge
at  the top, ready to fold over the top of the filling.  In a large
frying pan scatter the mace, allspice, chopped onion,  lemon peel and
chopped parsley; then lay the trout over the top.  Pour over the white
wine and bring up to a light simmer.  Cover with foil and poach until
the fish are just cooked, turning  them over half-way through (they
will need about 5 minutes on each  side).  Take out the fish.  Remove
their heads, skins and all their bones.  Reserve the flesh and put the
skin and bones (but not the head) back  into the pan.  Simmer for a
further 5 minutes and then drain and sieve the cooking  liquid.  Let
any heavy sediment settle our, pour liquid back into the saucepan
(through muslin or a fine strainer if you wish) and reduce over the
heat to a few tablespoons.  Melt the butter.  Mix together the melted
butter, the trout flesh and the reduced  cooking liquid and mask well.
Taste for seasoning.  Press into the cucumber-lined bowl(s), fold over
the cucumber edges  and cover teh remaining spaces until set firmly,
before unmoulding.  Serve with lemon, horseradish and fresh brown bread
and butter.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
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Calories: 407
Calories From Fat: 240
Total Fat: 27.3g
Cholesterol: 53.8mg
Sodium: 90.3mg
Potassium: 293.6mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 3.4g
Protein: 1.1g