Venetian Trout Recipe
Ingredients
| 4 medium or 6 small trout | ||
| White fish | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Cucumber | 1 Small, peeled | |
| Spinach | 1 Cup (16 tbs), chopped | |
| Tarragon | 1 Teaspoon | |
| Butter | 1 Tablespoon | |
| Flour | 1 1/2 Tablespoon | |
| Egg yolks | 2 | |
| 2 French shallots or 6 green onions, peeled and chopped | ||
| Butter | 1/4 Cup (16 tbs) | |
Directions
€¢ Clean the trout.
€¢ Place them one next to the other in an 8 x 12-inch (20 x 30 cm) glass dish.
€¢ Add the wine or fish fumet, the lemon juice and water; salt and pepper to taste.
€¢ Cover dish with waxed paper or a cover. Microwave at MEDIUM-HIGH 10 to 12 minutes. When fish is cooked whole, turn with two forks after 3 minutes of cooking.
€¢ In the meantime, peel and dice the cucumber.
€¢ Wash and chop the spinach.
€¢ When using fresh herbs, chop them and measure them.
€¢ Place the tablespoon (15 mL) of butter in a microwave-safe dish and melt 1 minute at HIGH.
€¢ Remove from heat, add the flour, mix well. Set aside.
€¢ Remove fish to a platter with a perforated spoon. Keep warm.
€¢ Pour the juice from the fish into the flour mixture. Beat in the egg yolks, add the cucumber and spinach. Stir well.
€¢ Add shallots or green onions and microwave 2 minutes at HIGH, stirring once.
€¢ Remove from oven, add the remaining butter, a small piece at a time, beating well at each addition.
€¢ Microwave another minute at MEDIUM-HIGH, and pour over the fish.
€¢ Place them one next to the other in an 8 x 12-inch (20 x 30 cm) glass dish.
€¢ Add the wine or fish fumet, the lemon juice and water; salt and pepper to taste.
€¢ Cover dish with waxed paper or a cover. Microwave at MEDIUM-HIGH 10 to 12 minutes. When fish is cooked whole, turn with two forks after 3 minutes of cooking.
€¢ In the meantime, peel and dice the cucumber.
€¢ Wash and chop the spinach.
€¢ When using fresh herbs, chop them and measure them.
€¢ Place the tablespoon (15 mL) of butter in a microwave-safe dish and melt 1 minute at HIGH.
€¢ Remove from heat, add the flour, mix well. Set aside.
€¢ Remove fish to a platter with a perforated spoon. Keep warm.
€¢ Pour the juice from the fish into the flour mixture. Beat in the egg yolks, add the cucumber and spinach. Stir well.
€¢ Add shallots or green onions and microwave 2 minutes at HIGH, stirring once.
€¢ Remove from oven, add the remaining butter, a small piece at a time, beating well at each addition.
€¢ Microwave another minute at MEDIUM-HIGH, and pour over the fish.
Chef
