Poached trout in a bag
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Fresh trout -; (6 to 8 oz) | |
| 1 | tablespoon | Chopped fresh parsley |
| ½ | teaspoon | Dried whole dillweed |
| 2 | tablespoons | Dry white wine |
| 2 | teaspoons | Fresh squeezed lemon juice |
| Freshly-ground black pepper; to taste | ||
Directions
Brush a bit of olive oil on the trout. Sprinkle the remaining ingredients on the trout and place in a plastic cooking bag. Be sure to poke a hole in the bag. Cook at 5 for 8 to 10 minutes, turning once during the cooking.
Let stand a few minutes before removing from the bag.
Comments: This will work with any small fresh fish. You are not using a great deal of oil for frying, so this is a very healthy dish. Further, since you are using white wine and lemon juice, you can eliminate salt altogether; this dish will not need it.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-05-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-02-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.