Yield: 4 servings
|2||Whole trout; boned and cut into|
|; 2 fillets|
|⅛ teaspoon||Freshly ground black pepper|
|4||Stalks celery tops from hearts; roughly chopped|
|8 mediums||Mushrooms; stems and caps|
|; trimmed and set|
|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|
|1 tablespoon||Arrowroot mixed with 2tbsp water; (slurry)|
|½||Lemon; Juice of|
|2 cups||Steamed rice - garnished with dill|
|1½ cup||Uncooked long-grain white rice|
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.
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.
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.
Drizzle the tender trout with the golden saffron sauce and present to your guests with the celery heart and rice on the side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.