Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1.00 teaspoon | unsalted butter |
| 2.00 tablespoon | very-small diced carrots |
| 2.00 tablespoon | very-small diced celery |
| ¼ cup | very-small diced onion |
| 1.00 cup | white wine |
| 2.00 cup | water |
| 1.00 large | pinch saffron -; (10 to 12 threads) |
| 4.00 \N | fresh thyme sprigs |
| ½ teaspoon | salt |
| ¼ teaspoon | white pepper |
| 1.00 tablespoon | chopped parsley |
| 1.00 tablespoon | chopped thyme |
| 1.00 tablespoon | butter |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1.00 \N | speckled trout - (12 to 15 oz); head off, tail-on, |
| 1 \N | ; gutted and split) |
Butter the bottom of a large shallow poaching pan. Place the carrots, celery, onion, wine, water, saffron, thyme sprigs, salt and pepper in the pan. Bring to a boil and then reduce the heat. Place the trout into the liquid, open and skin side down. Cover and cook for 5 minutes, or until the meat is just cooked. Carefully remove it from the poaching liquid using a large spatula or two smaller ones. Place on a serving plate and keep warm. Turn up the heat on the poaching liquid and reduce until ½ cup of liquid is left. Remove the thyme sprigs, and add the chopped herbs and stir in the butter. Adjust the seasonings. Spoon the sauce over the fish. Garnish with chopped fresh parsley. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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