Trout nantua

Trout nantua

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500ml water
125ml dry white wine
1 bay leaf
2 sprigs parsley
6 black peppercorns
salt
1/2 lemon, juiced
4 trout, cleaned

Sauce

Quantity Ingredient
160g * mayonnaise [rid:4557]
80ml tomato juice
dash tabasco sauce
freshly ground black pepper
60g cooked prawns, shelled and deveined
1 cucumber, finely sliced, to garnish
watercress sprigs, to garnish
salt

Method

  1. Combine water, wine, bay leaf, parsley, peppercorns, salt and lemon juice in a large frying pan. Bring to the boil, then reduce heat and place trout side by side in simmering liquid. Poach very gently for 5–8 minutes or until flesh will flake easily when tested with a fine skewer. Allow to cool in the liquid. Drain, then skin and fillet fish.
  2. To make sauce, combine mayonnaise, tomato juice, Tabasco, salt, pepper and prawns and spoon over fish. Garnish with cucumber slices and watercress sprigs. Serve with thin triangles of brown bread and butter.

Variation

  • Cold poached trout with cucumber sauce: Poach trout as above and allow to cool in liquid. Drain carefully, skin and arrange on a platter with lemon wedges and sprigs of parsley. To make sauce, peel 1 small cucumber, cut in half lengthways and scoop out seeds. Chop flesh very finely and mix with 125 g fromage blanc or light sour cream, 1 tablespoon lemon juice, pinch paprika, 1 tablespoon snipped chives and 1/2 teaspoon chopped fresh dill.
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