Poached speckled trout w/herbs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Speckled trout, large | |
| Fish stock | ||
| 4 | tablespoons | Butter |
| 2 | tablespoons | Parsley, chopped |
| 4 | tablespoons | Mushrooms, chopped |
| 2 | tablespoons | Shallots, chopped |
| 2 | Pieces stale bread | |
| Salt & pepper to taste | ||
Directions
Clean, wash and dry trout and simmer for 15-18 minutes in sufficient fish stock stock to cover, or until fish is flaky. Lightly saute` the mushrooms, onion parsley. Soak the stale bread in some fish stock, squeeze out, and add it to ¼ Cup of the fish stock, and blend with the mushrooms, onion and parsley. Season. Place the trout on a hot platter and spread the herb mixture over them. Serve very hot. Also for: Any tasty fish will do. Source: NY Gourmet Society's Founder, J. George Frederick. Recipe date: 11/29/87