Poached Fillet of Trout - AllFreshSeafoodcom
From toddpacker 15 years agoIngredients
- Couscous: shopping list
- 1 1/4 cups fish or chicken stock shopping list
- kosher salt shopping list
- 1 cup couscous shopping list
- 1 cup diced, blanched mixed vegetables such as carrots, celery, zucchini, scallions, yellows squash, and red pepper shopping list
- 1 egg shopping list
- 1/4 cup mixed chopped tarragon, dill and parsley leaves shopping list
- lemon juice, to taste shopping list
- Stuffed trout: shopping list
- 4 trout fillets shopping list
- kosher salt and freshly ground black pepper shopping list
- 3 tablespoons butter shopping list
- 1/4 cup diced shallots shopping list
- 1 cup dry white wine shopping list
- 1 tablespoon lemon juice shopping list
- Pinch saffron, crumbled shopping list
- 8 shrimp, peeled and deveined shopping list
- 1 sprig tarragon shopping list
- 1 sprig dill shopping list
- 2 sprigs parsley shopping list
- Cream Sauce: shopping list
- 1/2 cup heavy cream shopping list
- kosher salt and freshly ground black pepper shopping list
- 4 fresh dill sprigs shopping list
- 4 lemon twists shopping list
- Chopped parsley, for garnish shopping list
How to make it
- Preheat the oven to 400 degrees F.
- To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
- To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
- Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
- To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
- Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.
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