Trout Served Cold in Aspic
INGREDIENTS:
2 tb Butter 1/2 ts Thyme
1 Shallot of scallion, minced 2 tb Minced fresh parsley
1 Rib celery w/leaves/chopped 1 Bay leaf
1 Carrot, thinly sliced 3 c Water
1 Dressed trout, head and all 1 c White wine or dry vermouth
But cut into chunks 3 tb Tarragon vinegar
1 tb Salt 5 Whole 10" trout
6 Peppercorns
2 tb Butter 1/2 ts Thyme
1 Shallot of scallion, minced 2 tb Minced fresh parsley
1 Rib celery w/leaves/chopped 1 Bay leaf
1 Carrot, thinly sliced 3 c Water
1 Dressed trout, head and all 1 c White wine or dry vermouth
But cut into chunks 3 tb Tarragon vinegar
1 tb Salt 5 Whole 10" trout
6 Peppercorns
This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below).
In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.
In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.