Resembles a classic French recipe, but the classier
joints use fresh butter, throwing away the tasty
but fishy brown butter.
I've tried it that way but it just seemed like a waste of butter to make a whole new fish-free batch to put on... fish.
The French are prone to do that, and you can
taste the difference - more so with, say, organ
meats, especially kidneys. The replaced butter
makes for a more delicate sauce. If you liked
the idea of fish but not so much fish itself,
washing it in several waters and then several
butters may be the way to go.
For me, changing the butter is not worth the
added expense and trouble: I splash in a touch
of sherry or decent white wine in addition to
or instead of lemon; I don't cook fish that
often, because it stinks up the neighborhood
and tends to break up in the pan if I don't
pay attention, which is most of the time.
---------- Recipe via Meal-Master (tm) v8.00
Title: TRUITE AU BLEU (BLUE TROUT)
Categories: Seafood
Yield: 4 servings
2 tb Butter 1/2 ts Thyme
1 Shallot of scallion, minced 2 tb Minced fresh parsley
1 Rib celery w/leaves/chopped 1 Bay leaf
1 Carrot, thinly sliced 3 c Water
1 Dressed trout, head and all 1 c White wine or dry
vermouth
But cut into chunks 3 tb Tarragon vinegar
1 tb Salt 5 Whole 10" trout
6 Peppercorns
This dish is basically trout poached in a vegetable court bouillon
flavored
with a cut-up trout. It is a lovely way to offer the delicacy of trout,
and can be either a fish course, if the trout are 6-8 inchers, or a main
course if the trout are 10-11 inchers. As a fish course for a game
dinner
serve the trout cold ( in an aspic if you wish-see below).
In a big saucepan or deep skillet with lid melt the butter and saute' the
vegetables until the shallot is just soft.
Add the single cut-up trout and the remaining ingredients (except
whole
trout), bring to a bubble, and simmer for ten minutes or so.
Add the dressed whole trout, cover, and simmer slowly for about
20-minutes.
If the dish is a main course, remove the fish, drain, and serve
immediately with melted butter and lemon juice or herb butter.
If the dish is just a fish course, allow the fish to cool in the
liquor
and serve the drained trout with a slice of lemon.
source unknown
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