Ingredients

2 whole trout, boned and cut into 2 fillets
1/8 teaspoon salt
1/8 teaspoon black pepper
3 cups water
4 stalks celery tops from hearts, roughly chopped
8 medium mushrooms, stems and caps trimmed and set aside
2 whole celery hearts, 6 inches
4 ounces baby shrimp
2 teaspoon fresh chopped dill
1/16 teaspoon saffron powder
1 tablespoon arrowroot mixed with 2 tablespoons water
Juice of 1/2 lemon
2 cups steamed rice garnished with dill

Directions

1. Lay the fillets flat, skin-side down, on a large plate, sprinkle with salt and pepper and refrigerate until ready to cook.

2. Make a fish stock by placing the bones, heads and any other trimmings in a saucepan on medium-high heat with the water, celery, and mushroom stems. Cook for 25 minutes. Strain and set aside.

3. Cut the celery heart in two lengthwise and place in a microwave dish. Pour in 1 cup of the reserved fish stock, cover and cook on high power in the microwave for 10 minutes. Turn the celery over, rotate dish 45 degrees and cook for 5 minutes. Remove the celery and set aside, reserving the liquid.

4. Slice the mushroom caps thinly and add to the strained fish stock, cover and microwave on high for 3 minutes. Strain out the mushrooms; reserve the liquid. Put the mushrooms on the fish fillers; sprinkle with shrimp and dill.

5. Pour the reserved fish stock into a microwaveable dish, just large enough to hold the trout. Carefully lift the trout into the stock. The liquid should just reach the top of the fillets without covering them. Cover with wax paper and cook on high for 4-6 minutes.

6. The sauce: Use the poaching liquid and enough reserved stock to make 2 cups of poaching stock into a small saucepan, stir in the saffron and heat through. Combine the arrowroot and water and stir into the sauce. Continue to stir until thickened. Add the lemon juice.

7. To serve: Drizzle the trout with the sauce and serve with the celery hearts and steamed rice.

During the 1970's, Graham Kerr experimented with micro-wave cooking. He found that poaching fish with this magic machine enhanced the flavors in the final dish. Don't worry if you don't have one, you can steam the dish in a steamer basket instead.

Poached Trout with Baby Shrimp
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