- 4 medium-size or 6 small trouts
- 1/2 cup [125 mL] white wine or fish stock
- 1 tablespoon [15 mL] freshly squeezed lemon juice
- 1/4 cup [60 mL] water
- 1 small cucumber
- 1 cup [250 mL] fresh spinach
- 1 teaspoon [5 mL] tarragon or chervil
- 1 tablespoon [15 g] butter
- 1 l/2 tablespoons [13.125 g] flour
- 2 egg yolks
- 2 shallots or 6 green onions, minced
- 1/4 cup [60 g] butter
- Salt and pepper
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- Clean trouts.
- Arrange trouts side-by-side into an 8 x 12-inch [20 x 30-cm] glass dish.
- Pour in white wine or fish stock, lemon juice and water; salt and pepper, to taste.
- Cover with waxed paper or a lid.
- Microwave on 'MEDIUM-MAXIMUM' for 10 to 12 minutes, turning trouts, using 2 forks, after 3 minutes.
- Meanwhile, peel and dice cucumber; reserve.
- Wash, well drain and chop spinach; reserve.
- If using fresh herbs, chop herbs before measuring.
- In a dish, melt 1 tablespoon [15 g] butter for 1 minute on 'MAXIMUM'.
- Remove from oven; well mix in flour; set aside.
- Using a slotted spoon, transfer trouts onto a plate; keep warm.
- Pour trout cooking juices into flour mixture.
- Beat in egg yolks and well mix reserved cucumber dices and chopped spinach.
- Mix in minced shallots or green onions; microwave for 2 minutes on 'MAXIMUM', stirring once.
- Remove from oven; beat in remaining 1/4 cup [60 g] butter, a little at a time, beating well after each addition.
- Microwave for 1 more minute, on 'MEDIUM-MAXIMUM'; pour all over fish.
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