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

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