Rainbow Trout Recipe for Two
Rainbow Trout Recipe
1-pound (about 450 gram) fish fillets
4 carrots, chopped
1 cup celery, chopped
1/2-cup green onions, sliced
1/4-cup onions, chopped
1 cup mushrooms, sliced
1-1/2 cups (about 3 deciliter) water to dissolve bouillon cubes.
1-1/2 fish or vegetable bouillon cubes
2 tablespoons (1/4 deciliter) sherry
2 tablespoons white wine
2 tablespoons butter for dill cream
2 tablespoons heavy cream for dill cream.
Fresh dill, chopped
Parsley sprigs for garnish
Lemon slices for garnish
Olive oil for sauteing
Salt and pepper
Rinse and dry fillets with paper towel
Salt and pepper both sides (easy on salt)
Place in baking pan
Sprinkle green onion over fish
Pour half of the fish stock (retain remainder) and sherry over fish and cover with foil.
Bake in preheated 300° F. (150° C.) oven about 15 minutes.
Place chopped carrots and celery in boiling water and steep for a few minutes - remove and drain.
Ingredients for Dill Cream:
2 tablespoons (about 1/2 deciliter) white wine
2 tablespoons (about 25 grams) butter
2 tablespoons heavy cream
1/4 cup fresh dill, chopped
Preparation of Dill Cream:
Whip cream, white wine and melted butter to foam with electric stick mixer. Stir in chopped dill after whipping.
Saute onions and mushrooms in olive oil
Add the remainder of fish stock
Simmer to reduce liquid.
Remove fish from oven and add the juices from baking pan to sauce.
Add salt and freshly ground pepper to taste.
Ready to serve:
Pour sauce onto warm dinner plate. Arrange vegetables.
Place baked fillets on sauce and vegetables.
Top with Dill Cream.
Garnish with lemon slices and parsley sprigs.
Are you ready for compliments? You will receive them using this Rainbow Trout Recipe - guaranteed.
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