Poached Fillet Of Trout
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.25 cups
Fish1 cup
Couscous1
Egg1 tbsp
Lemon Juice3 tbsps
Butter1 cup
Shallot (diced)1 cup
White Wine (dry)1 pinch
Saffron (crumbled)1 sprig
Tarragon1 cup
Heavy CreamDirections:
1
Preheat the oven to 400 degrees F
2
To make the couscous: Bring the stock to a boil in a saucepan over high heat
3
Add a pinch of salt and the couscous
4
Stir the couscous and return to boil for 1 minute
5
Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork
6
Mix in the diced vegetables, egg and herbs
7
Season the couscous with salt and lemon and allow to cool
8
To prepare the trout: Season the trout on both sides with salt and pepper
9
Lay fish skin side down
10
Spoon about 1/4 of the couscous onto the large end of each fillet
11
Fold the tails over (to make a tidy packet) and secure with toothpicks
12
Melt the butter in a large ovenproof skillet over medium heat
13
Add the shallots and cook until they are soft, about 7 minutes
14
Add the trout, wine, lemon juice, and saffron
15
Season the shrimp with salt and pepper and lay them on the trout bundles
16
Add the herb sprigs, cover the pan and put it in the oven
17
Cook until the trout is flaky and the shrimp are opaque, about 5 minutes
18
Transfer the trout and shrimp to serving plates
19
To make the sauce: return the poaching liquid to a burner and simmer over high heat
20
Remove the herb sprigs and add the cream
21
Reduce the sauce until it coats the back of a spoon, about 3 minutes
22
Spoon sauce onto each of the plates
23
Garnish with dill, lemon, and chopped parsley and serve