Trout Maitre D'Hotel Recipe
Ingredients
| Butter | ||
| Almonds | 25 Gram, flaked | |
| 4 trout about 150-175 g (5-6 oz) each | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Dry white wine | 60 Milliliter | |
| Lemon wedges | ||
| Sprigs of parsley | ||
| Maitre d'hotel butter | ||
Directions
Melt 25 g (1 oz) butter and lightly fry the almonds until golden brown.
Reserve to use later.
Wash and clean the trout thoroughly - if they are not too large for pressure cooker leave the heads on, otherwise remove the heads.
Butter four pieces of foil and place the fish on them, sprinkle with salt and pepper.
Spoon 15 ml (1 tbsp) wine over each.
Fold thefoil round each fish to make a neat parcel, and seal the ends.
Put the trivet in the cooker and pour in 300 ml (1/2 pint) water.
Put the fish on the trivet or in a flat separator and put on the lid.
Bring to high (15 lb) pressure.
Cookfor 5 minutes.
Reduce pressure quickly.
Remove the fish and open the foil.
Serve the fish head to tail on a hot dish, garnished with lemon wedges and parsley.
Put a portion of maitre d'hotel butter on each fish before serving and sprinkle with browned almonds.
Reserve to use later.
Wash and clean the trout thoroughly - if they are not too large for pressure cooker leave the heads on, otherwise remove the heads.
Butter four pieces of foil and place the fish on them, sprinkle with salt and pepper.
Spoon 15 ml (1 tbsp) wine over each.
Fold thefoil round each fish to make a neat parcel, and seal the ends.
Put the trivet in the cooker and pour in 300 ml (1/2 pint) water.
Put the fish on the trivet or in a flat separator and put on the lid.
Bring to high (15 lb) pressure.
Cookfor 5 minutes.
Reduce pressure quickly.
Remove the fish and open the foil.
Serve the fish head to tail on a hot dish, garnished with lemon wedges and parsley.
Put a portion of maitre d'hotel butter on each fish before serving and sprinkle with browned almonds.
Chef
