Poached fillet of trout in a herb cream sauce.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.3 | kg | Trout |
| 35 | g | KNORR PROFESSIONAL Pureed Herb Mixed Herbs |
| 30 | g | Lemon juice |
| 20 | g | Flora Buttery Spread 2kg |
| 50 | g | Banana Shallots |
| 500 | g | KNORR Paste Bouillon Clear Fish |
| 40 | g | KNORR White Roux |
| 150 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
Preparation
Advance preparation
Trim and fillet the trout. Warm the serving plates. Make up the bouillon as per manufacturers instructions using 25g paste to 1ltr boiling water.
Method:
1. Lightly brush the trout with the herb paste and lemon juice and fold into small rolls.
2. Using a suitable pan, add the flora, bring to a medium to high heat and sweat off the shallots, add the trout fillets, cover with the bouillon and poach gently for 5-7 minutes.
4. Remove the fillets, keep hot. Bring the liquid to the boil, reduce by a quarter, thicken lightly with the roux granules and add the cream
5. Serve trout fillet centre of plate with sauce drizzled as appropriate.
Service Hint:
Serve with sauted peppers and steamed new potatoes.
Handy hint
Any small round fish could be used instead of trout in this dish.
Healthy hint.
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
