Poached Trout with Clam Sauce Recipe
Serves/Makes: 2 or 3
Ingredients:
- 1 to 3 pounds (454 g to 1,4 kg) fresh trout, whole or cut into fillets
- 1 (5-ounce / 142-mL) can small clams, drained
- 2 tablespoons (30 mL) vegetable oil
- 1 teaspoon (5 mL) salt
- 1 tablespoon (15 mL) chopped parsley
- 1 tablespoon (15 mL) sage
- Juice of 1 lemon
- 1/4 teaspoon (1 mL) thyme
- 12 stuffed olives, sliced
- Pour vegetable oil into an 8 x 12-inch (20 x 30-cm) glass or ceramic dish arrange trouts, whole or fillets, side-by-side, into dish.
- Sprinkle fish with salt, parsley and sage.
- Sprinkle all over with lemon juice.
- Drain clams, pouring juices over trout reserve clams.
- Sprinkle with thyme.
- Cover dish with a lid or waxed paper microwave for 6 to 12 minutes on 'MEDIUM-MAXIMUM', according to the thickness of the trouts or of the fillets.
- Leave to cool delicately drain fish, reserving broth, without moving the fish.
- Refrigerate fish and cooking broth separately.
- Just before serving, prepare sauce: mix together reserved clams and olive slices.
- Pour in just enough fish cooking broth to get a light sauce.
- Pour clam sauce all over fish.
Notes:
Preparation time: 9 minutes
Cooking time: 6 to 12 minutes
Waiting time: cooling time
Will keep for 3 to 5 days, refrigerated.
Excellent served with long-grain rice, boiled in remaining fish cooking broth.
This recipe for Poached Trout with Clam Sauce serves/makes: 2 or 3
Main Ingredient: Trout
Preparation Method: Microwave
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