| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Minced onion |
| 1 |
oz |
Chopped green bell pepper |
|
|
Thyme; sage and dill to taste |
| 2 |
tb |
Butter |
| 10 |
oz |
Crab meat |
| 1/2 |
c |
Bechamel sauce |
| 1/2 |
ts |
English mustard |
| 4 |
|
Whole 12-ounce trout; boned |
|
|
Salt and white pepper to taste |
| 2 |
|
Lemons ; Juice of |
| 4 |
c |
Clam juice |
| 1 |
c |
Sauterne |
| 2 |
|
Bay leaves |
| 2 |
oz |
Finely chopped carrot |
| 2 |
oz |
Finely chopped celery |
| 2 |
oz |
Chopped leeks |
INSTRUCTIONS
Saute onion and green pepper with thyme, sage and dill in butter in
saucepan until onion is tender. Mix in crab meat, Bechamel sauce and
mustard. Remove from heat and cool. Open up trout; sprinkle with salt,
pepper and lemon juice. Place 2 ounces of filling in center of each trout;
fold over. Place in lightly greased oblong baking pan. Add clam juice,
Sauterne, bay leaves, carrot, celery and leeks. Cover with heavy foil. Bake
at 425 degrees for 22 to 25 minutes or until fish flakes easily, basting
occasionally with pan juices. Remove to serving platter. Cut cucumbers and
small potatoes into 1-inch barrel shapes. Garnish fish with cucumbers
poached with dill and potatoes poached in salted water. Surround with lemon
slices and sliced truffles. Yield: 4 servings.
Approx Per Serving: Cal 638; Prot 88 g; Carbo 10 g; Fiber 2 g; T Fat 20 g;
28% Calories from Fat; Chol 293 mg; Sod 1134 mg.
Posted to KitMailbox Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 23, 1998
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