Poached Trout With Broccoli Recipe
Poached Trout With Broccoli is popular with my family, its sure to be so with your family too. Use the freshest of Fish available to get the most amazing Poached Trout With Broccoli. My family loves Poached Trout With Broccoli. So will yours!
Ingredients
1 1/2 pounds fresh broccoli
5 or 6 medium sized trout, cleaned
Juice of 1 lemon
1 cup dry white table wine or chicken stock
1 cup fresh mushrooms
2 tablespoons butter
2 tablespoons flour
1/2 cup whipping cream
1/2 teaspoon salt
2/3 cup shredded American cheese
Directions
Cook broccoli until just tender-crisp.
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.
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.
