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Poached Trout With Broccoli Recipe
|Fresh broccoli||1 1⁄2 Pound|
|Trout||6 Medium, cleaned|
|Lemon juice||3 Tablespoon (Juice Of 1 Lemon)|
|Dry white wine/Chicken stock||1 Cup (16 tbs)|
|Mushrooms||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Shredded american cheese||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 3588 Calories from Fat 1618
% Daily Value*
Total Fat 181 g278.4%
Saturated Fat 72.3 g361.5%
Trans Fat 0 g
Cholesterol 1092.6 mg
Sodium 3227.5 mg134.5%
Total Carbohydrates 91 g30.5%
Dietary Fiber 19.6 g78.6%
Sugars 24 g
Protein 340 g680.9%
Vitamin A 122.8% Vitamin C 1060.7%
Calcium 193.4% Iron 159.3%
*Based on a 2000 Calorie diet
Remove heads and tails from trout, if you wish.
Sprinkle trout with lemon juice and let stand 15 minutes.
Simmer in heated wine or chicken stock until almost tender, about 5 minutes.
Remove trout; arrange with broccoli in a shallow baking dish.
If mushrooms are small, leave whole; cut larger ones in halves or quarters.
Saute in butter until lightly browned.
Add flour and mix until well blended.
Gradually stir in cream and 1/2 cup of the poaching liquid.
Cook, stirring constantly, until mixture boils and thickens.
Reduce heat and stir in salt and cheese until blended.
Spoon over fish in baking dish.
Bake, uncovered, in a moderately hot oven (375°) for 20 to 25 minutes.