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

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