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Ingredientes
- 2 Tbsp. Butter
- 1 x Shallot of scallion, chopped
- 1 x Rib celery w/leaves/minced
- 1 x Carrot, thinly sliced
- 1 x Dressed trout, head and all
- Â Â But cut into chunks
- 1 Tbsp. Salt
- 6 x Peppercorns
- 1/2 tsp Thyme
- 2 Tbsp. Chopped fresh parsley
- 1 x Bay leaf
- 3 c. Water
- 1 c. White wine or possibly dry vermouth
- 3 Tbsp. Tarragon vinegar
- 5 whl 10" trout
Direcciones
- 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 possibly a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cool ( in an aspic if you wish-see below).
- In a big saucepan or possibly deep skillet with lid heat the butter and saute/fry' the vegetables till the shallot is just soft.
- Add in the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten min or possibly so.
- Add in the dressed whole trout, cover, and simmer slowly for about 20-min.
- If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or possibly herb butter.
- If the dish is just a fish course, allow the fish to cold in the liquor and serve the liquid removed trout with a slice of lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 52 | 46% |
| Total Fat 5.9g | 7% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1806mg | 75% |
| Potassium 128mg | 4% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.18g | 1% |
| Protein 0.37g | 1% |
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