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, diced
1 cup mushrooms, sliced
1-1/2 cups (3 deciliter) water or fish stock
to dissolve bouillon cubes
1-1/2 fish or vegetable bouillon cubes
2 TBSP (1/4 deciliter) sherry
2 TBSP white wine
2 TBSP butter for dill cream
2 TBSP 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 a paper towel
Salt and pepper both sides (easy on the salt)
Place in the baking pan
Sprinkle green onion over the trout
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 the liquid.
Remove the fish from the oven and add the
juices from the baking pan to the sauce and stir. Add salt and freshly ground pepper to taste.
Ready to serve:
Pour sauce onto the warm dinner plate. Arrange vegetables.
Place the baked trout fillets on sauce and vegetables.
Top the trout fillets with Dill Cream.
Garnish with lemon slices and parsley sprigs.
Now you are ready to impress... You will receive compliments with this Rainbow Trout Recipe - guaranteed.
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