Poached trout with baby shrimp

Yield: 4 servings

Measure Ingredient
2 Whole trout; boned and cut into
; 2 fillets
⅛ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
3 cups Water
4 Stalks celery tops from hearts; roughly chopped
8 mediums Mushrooms; stems and caps
; trimmed and set
; aside
2 Whole celery hearts; 6 inches long
4 ounces Baby shrimp
2 teaspoons Fresh chopped dill
⅛ teaspoon Saffron powder; (just enough to
; cover the tip of a
; knife)
1 tablespoon Arrowroot mixed with 2tbsp water; (slurry)
½ Lemon; Juice of
2 cups Steamed rice - garnished with dill
2 cups Water
1½ cup Uncooked long-grain white rice
⅛ teaspoon Salt



First de-bone the fish, the fish is described below. Lay the fillets flat, skin side down, on a large plate, sprinkle with the salt and pepper, and refrigerate until ready to cook.

Now make a fish stock by placing all the boning-process trimmings in a saucepan on medium-high heat with the water, celery and mushroom stems.

Cook for 25 minutes. Strain and set aside.

Cut the celery heart in two lengthways and place in a microwave dish. Pour in 1 cup of the reserved fish stock, cover, and cook on high power in the microwave for 10 minutes. Turn the celery over, rotate the dish 45 degrees and cook for 5 minutes. Remove the celery and set aside, reserving the liquid.

Slice the mushroom caps thinly and add to the strained fish stock, cover, and microwave on high for 3 minutes.

Strain out the mushrooms; reserve the liquid. Press the mushrooms on the fish fillets; sprinkle with the shrimp and dill.

Pour the reserved fish stock into the microwaveable dish, just large enough to hold the trout. Carefully lift the prepared trout into the stock; the liquid level should just reach the top of the fillets without covering them. Cover with greaseproof (waxed) paper and cook on high in the microwave for 4 - 6 minutes, depending on the size of your oven. Transfer the fish to a serving plate and keep hot.

Saffron sauce:

Use the poaching liquid and enough reserved stock to make 2 cups of poaching stock into a small saucepan, stir in the saffron, and heat through. Make a slurry of arrowroot and water and stir this in to thicken just to the consistency of melted butter - about 1 minute. Add the lemon juice to taste.

Steamed rice:

Bring water to a boil in a medium pan. Add rice and salt; boil 15 minutes.

Strain in a metal sieve; put the rice-filled sieve over a pan of boiling water and steam, covered, for 5 minutes.

To serve:

Drizzle the tender trout with the golden saffron sauce and present to your guests with the celery heart and rice on the side.

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Converted by MM_Buster v2.0l.

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