Trout with green sauce - ann lovejoy
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Trout; 1 lb. each |
| ½ | cup | Sour cream |
| 1 | cup | Dry white wine |
| 1 | bunch | Fresh spinach; chopped |
| 1 | bunch | Fresh watercress; chopped |
| 1 | bunch | Fresh Italian parsley; chopped |
| 1 | tablespoon | Fresh tarragon; chopped |
Directions
Rinse trout, then poach in ¾ c. wine with ¾ c. water; cover pan and simmer gently for 12 minutes for 2 small brook trout, or 15 to 20 minutes for 1 larger trout. In a blender, combine remaining wine, sour cream, spinach, watercress, parsley, and tarragon. Buzz to a smooth paste, then pour out onto 2 plates. Drain trout and arrange on top. Garnish with a sprig or 2 of herbs and a ribbon of sour cream. Chill or serve at once.
Suggested Wine: dry fume blanc or Muscadet Serving Ideas : yellow wax beans and baby carrots, sourdough rolls Recipe by: Eight Items or Less - Ann Lovejoy Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998