| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Shallot of scallion, minced |
| 1 |
|
Rib celery w/leaves/chopped |
| 1 |
|
Carrot, thinly sliced |
| 1 |
|
Dressed trout, head and all |
|
|
But cut into chunks |
| 1 |
tb |
Salt |
| 6 |
|
Peppercorns |
| 1/2 |
ts |
Thyme |
| 2 |
tb |
Minced fresh parsley |
| 1 |
|
Bay leaf |
| 3 |
c |
Water |
| 1 |
c |
White wine or dry vermouth |
| 3 |
tb |
Tarragon vinegar |
| 5 |
|
Whole 10" trout |
INSTRUCTIONS
This dish is basically trout poached in a vegetable court bouillon flavored
with a cut-up trout. It is a lovely way to offer the delicacy of trout,
and can be either a fish course, if the trout are 6-8 inchers, or a main
course if the trout are 10-11 inchers. As a fish course for a game dinner
serve the trout cold ( in an aspic if you wish-see below).
In a big saucepan or deep skillet with lid melt the butter and saute' the
vegetables until the shallot is just soft.
Add the single cut-up trout and the remaining ingredients (except whole
trout), bring to a bubble, and simmer for ten minutes or so.
Add the dressed whole trout, cover, and simmer slowly for about
20-minutes.
If the dish is a main course, remove the fish, drain, and serve
immediately with melted butter and lemon juice or herb butter.
If the dish is just a fish course, allow the fish to cool in the liquor
and serve the drained trout with a slice of lemon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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