| Amount | Measure | Name |
|---|---|---|
| 1.3 | kg | Trout |
| 35 | g | Mixed herbs |
| 30 | ml | Lemon juice |
| 20 | g | Flora Original 1kg |
| 50 | g | Banana shallots |
| 500 | ml | Knorr Gluten Free Fish Paste Bouillon 40L |
| 40 | g | Knorr White Roux 1kg |
| 150 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
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.
Each Serving of Poached fillet of trout in a herb cream sauce contains
of an adults guideline daily amount
