| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
New, Text, Import |
2 |
Servings |
INGREDIENTS
| 2 |
sm |
Trout; 1 lb. each |
| 1/2 |
c |
Sour cream |
| 1 |
c |
Dry white wine |
| 1 |
bn |
Fresh spinach; chopped |
| 1 |
bn |
Fresh watercress; chopped |
| 1 |
bn |
Fresh Italian parsley; chopped |
| 1 |
tb |
Fresh tarragon; chopped |
INSTRUCTIONS
Rinse trout, then poach in 3/4 c. wine with 3/4 c. water; cover pan and
simmer gently for 12 minutes for 2 small brook trout, or 15 to 20 minutes
for 1 larger trout. In a blender, combine remaining wine, sour cream,
spinach, watercress, parsley, and tarragon. Buzz to a smooth paste, then
pour out onto 2 plates. Drain trout and arrange on top. Garnish with a
sprig or 2 of herbs and a ribbon of sour cream. Chill or serve at once.
Suggested Wine: dry fume blanc or Muscadet
Serving Ideas : yellow wax beans and baby carrots, sourdough rolls
Recipe by: Eight Items or Less - Ann Lovejoy
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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