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Trout Fillets Dressed with a Green Shirt Recipe

Serves/Makes: 4

Ingredients:

8 quite large trout fillets
4 large leaves Nappa or Chinese cabbage
1 cup (250 mL) white breadcrumbs (freshly made from white part of bread only)
2 tablespoons (30 mL) chopped parsley
1 tablespoon (15 mL) freshly chopped fennel
2 tablespoons (30 mL) freshly chopped chives
3 tablespoons (45 g) butter
3 tablespoons (45 mL) oil
1/2 cup (125 mL) chicken broth
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) freshly chopped mushrooms
1 onion, chopped
Salt and pepper, to taste

How to cook:

Blanch cabbage leaves for a few seconds and then cool leaves immediately under cold, running water well spread leaves onto paper toweling.
Mix together white breadcrumbs, chopped parsley, fennel and chives set aside.
Heat together butter and oil brown trout fillets for 1 minute on each side, remove fillets from fry pan and cut each fillet into equal 4-inch (10-cm) long pieces.
Reserve remaining fish pieces and cooking juices for sauce.
Arrange one piece trout fillet into the center of each cabbage leaf evenly sprinkle trout fillets with breadcrumbs mixture, salt, pepper.
Top stuffing with remaining trout fillet pieces lightly salt and pepper.
Wrap into cabbage leaves arrange bundles into a buttered oven-safe dish.
Pour in chicken broth and dry white wine.
Sprinkle all over with chopped mushrooms and onion.
Salt and pepper, to taste.
Bake into a preheated 400°F (200°C) oven for 10 minutes.
To serve
Just coat individual warm plates with sauce and arrange 1 or 2 trout fillets on top.
Serve remaining sauce into a sauceboat.

Sauce Ingredients:

1 tablespoon (15 g) butter
1 onion, chopped
1 1/2 cup (375 mL) fish broth and/or chicken broth
2 tablespoons (30 mL) tomato paste
Remaining juices and fish particles from cooking fish
2 tablespoons (30 g) beurre manie* (optional)
1/4 cup (60 mL) heavy cream (35%)
Salt and pepper, to taste

Sauce Preparation:

Melt butter cook onion until translucent (do not brown).
Pour in fish or chicken broth and mix in tomato paste.
Simmer over low heat, stirring from time to time.
Mix in reserved cooking juices and fish particles boil over high heat for 2 to 3 minutes.
For a thicker sauce, stir in beurre manie just bring to a boil.
Strain sauce through a fine sieve.
Just before serving, stir in cream just reheat, do not boil.
Serve immediately.

Notes:

Trout, a good protein source, contains few calories.
Trout can either be served whole, boned, smoked, cut into fillets, shaped into patties, as pies or as a mousse.