Truite A La Creme Zugoise Trout In Herbed Cream Sauce Recipes

TRUITE A LA CREME ZUGOISE (TROUT IN HERBED CREAM SAUCE)

Steps:

• Melt butter in a large, heavy skillet over moderate heat.
• Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.
• Stir in parsley, chervil, thyme and tarragon.
• Add wine and mix well.
• Remove from heat.
• Sprinkle trout with salt and pepper.
• Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.
• Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.
• Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.
• Remove fish to a platter and cover with fresh foil to keep warm.
• Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.
• Cook until reduced to a thin film that barely covers bottom of pan.
• Reduce heat to moderate.
• Stir in cream and any liquid accumulated from the fish.
• Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.
• Cover trout with sauce.

SMOKED TROUT CANAPES WITH CREME-FRAICHE AND HERB SAUCE FOR TWO

Steps:

• For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper.
• Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crème fraiche sauce. Garnish each canape with a frond of dill, and serve.

TROUT IN CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• Wash in cold water and dry fish.
• Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
• Place in a lightly greased baking dish.
• Pour whipping cream over fish.
• Sprinkle fish and cream with bread crumbs.
• Bake for 15 minutes or until fish flakes easily.

TROUT BAKED IN CREAM

Steps:

• Place trout in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice, dill, salt and pepper. Pour cream over all. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 11-15 minutes or until fish flakes easily with a fork.

TRUITE À LA CREME ZUGOISE (TROUT IN HERBED CREAM SAUCE)

Steps:

• In a heavy skillet melt the butter over moderate heat. When the foam subsides, add the shallots or scallions. Stir and cook for 5 minutes or until they are soft but not brown. Stir in the parsley, chervil, thyme and tarragon, then pour in the wine and mix. Remove the skillet from the heat.Pat the fillets dry and sprinkle on both sides with the salt and pepper. Place them on top of the herbs in the skillet in one layer. Press a piece of foil gently but firmly over the fish. Return the skillet to moderate heat and simmer for about five minutes until the fillets flake easily when prodded gently with a fork. Transfer the fillets to a heated platter, cover loosely with foil to keep warm while preparing the sauce.Bring to a boil and stir the liquid in skillet until it has reduced to a thin film that barely covers the bottom of the pan. Reduce heat and stir in cream and any liquid that has accumulated around the fish. Stir and cook until sauce is thick enough to coat a whisk heavily. (About 5 to 10 minutes). Taste for seasoning, then pour sauce over trout and serve at once. Freshly boiled new potatoes are traditionally served with this trout dish.

TEMPURA (BATTER FRIED SHRIMP ANDVEGETABLES)

Steps:

• * Mix and sift dry ingredients together. Add egg and enough water to make a thin batter. Add a couple of ice cubes to the batter to keep it cold. Clean shrimp by removing shells and veins but leaving their tails on. Cut shrimps in half lengthwise and open into butterfly shapes. Dip in batter one at a time, let the excess batter drip off for a second and fry in deep fat (375°) until lightly browned. Drain and serve with a dipping sauce. Dipping Sauce * Combine all ingredients in a small saucepan and heat until the sugar is dissolved. Divide into small dishes for each serving. Vegetables to dip in batter and fry:*Any or all of these vegetables may be used. Keep the oil clean during frying by using a mesh skimmer or metal spatula to remove food particles from oil. Drain all the food on a paper towel. Arrange on individual plates or baskets and keep warm in oven preheated to 250° no longer than 5 minutes.