Fillet De Truite Maitre Otto Schlegel Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings2
Interest GroupEveryday
Ingredients
| Rainbow trout-6 weighing 175 g / 6 oz each | ||
| Celery-10 g / 1/4 oz-cut into slices | ||
| Leek-10 g / 1/4 oz -cut into small pieces | ||
| Salt | To Taste | |
| Freshly ground white pepper | ||
| Dry white wine-150 ml / 1/4 pt -eg Dezaley | ||
| Cornflour | 1 Teaspoon (Leveled) | |
| Butter-150 g / 5 oz -to finish | ||
| Chives-1 tbsp-finely chopped | ||
| Cayenne pepper | 1 | |
Directions
GETTING READY
1. Preheat the oven to 180° C / 350° F / Gas Mark 4.
MAKING
2. Clean the fresh trout
3. Fillet them carefully
4. Butter a large dish and lay down the celery and leek
5. Lay the seasoned trout on top of the vegetables
6. Add most of the white wine
7. Cover the dish with the buttered paper and poach the fish for three minutes until the fish is tender
8. Remove the trout fillets when they are cooked
9. Take off the skin and keep the cooked fish warm on a serving plate
10. In a large pan, collect the stock
11. Reduce the stock by half and then thicken the sauce with cornflour
12. Remove the sauce off the fire
13. Gradually add the butter to the sauce
14. Then add the white wine to the sauce to complete the sauce
15. Add the chives to the sauce
16. Season with salt, pepper and the cayenne pepper
FINALIZING
17. Arrange the trout fillets on a warmed plate
SERVING
18. Cover with the sauce and serve immediately
1. Preheat the oven to 180° C / 350° F / Gas Mark 4.
MAKING
2. Clean the fresh trout
3. Fillet them carefully
4. Butter a large dish and lay down the celery and leek
5. Lay the seasoned trout on top of the vegetables
6. Add most of the white wine
7. Cover the dish with the buttered paper and poach the fish for three minutes until the fish is tender
8. Remove the trout fillets when they are cooked
9. Take off the skin and keep the cooked fish warm on a serving plate
10. In a large pan, collect the stock
11. Reduce the stock by half and then thicken the sauce with cornflour
12. Remove the sauce off the fire
13. Gradually add the butter to the sauce
14. Then add the white wine to the sauce to complete the sauce
15. Add the chives to the sauce
16. Season with salt, pepper and the cayenne pepper
FINALIZING
17. Arrange the trout fillets on a warmed plate
SERVING
18. Cover with the sauce and serve immediately
Chef
