Venetian Trout Recipe
Do you want best of best Venetian Trout recipe? Use the freshest of Fish available to get a great Venetian Trout. It is the answer when you look for a tasty Side Dish. You don't need to think more. Just prepare this Venetian Trout now!
Ingredients
4 medium or 6 small trout
1/2 cup (125 mL) white wine or fish fumet
1 tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) water
1 small cucumber, peeled and diced
1 cup (250 mL) well-packed fresh spinach, chopped
1 tsp (5 mL) tarragon or chervil
1 tbsp (15 mL) butter
1 1/2 tbsp (23 mL) flour
2 egg yolks
2 French shallots or 6 green onions, peeled and chopped
1/4 cup (60 mL) butter
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.
