Poached lake trout fillets w/ horseradish sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lake trout fillet; skinless |
| 2 | quarts | Chicken stock |
| ½ | medium | Celery stalk; chopped |
| 3 | mediums | Carrot; peeled and diced |
| 4 | tablespoons | Butter |
| 4 | tablespoons | Flour |
| 4 | cups | Chicken stock |
| 3 | mediums | Leek; washed and sliced |
| 2 | smalls | Turnip; peeled and diced |
| 1 | small | Bunch fresh parsley |
| 4 | tablespoons | Whipping cream |
| ½ | cup | Prepared horseradish |
| Salt and pepper; to taste | ||
Directions
HORSERADISH SAUCE
In a 3 qt pan heat the chicken stock to a simmer. Blanche the vegetables until tender-crisp. Remove them from the stock and set aside. Make the horseradish sauce: melt the butter in a saucepan over medium heat. Whisk in the flour. Stir until smooth. Add the stock gradually, whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Add salt and pepper to taste. Stir until the sauce is thickened. Set aside and keep warm.
Cut the trout fillet into 8 oz chunks. Poach these fillets in the stock for 4 minutes, turn and poach for 4 minutes more until firm; the fish should not be so done as to flake or fall apart. Transfer the trout fillets to warmed soup plates; surround and sprinkle them attractively with the poached vegetables and chopped parsley. Ladle stock over trout and then the horseradish sauce. Serve with a crusty Italian, French or sourdough bread.
An original recipe by Jim Weller.
Submitted By JIM WELLER On 10-26-95