Poached trout with baby shrimp
4 servings
Ingredients
| Quantity | 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 |
Directions
POACHED TROUT
STEAMED 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.
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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