Steamed Trout Fillets with Chive Sauce

Name: Steamed Trout Fillets with Chive Sauce
Yield: Serves 6
Ingredients: 2 shallots, very finely chopped; 1 tablespoon oil; salt and pepper; salt and pepper; 175 g (6 oz) mushrooms, finely chopped; squeeze of lemon juice; 15 g (½ oz/1 tablespoon) unsalted butter; 150 g (¼ pint) white wine; 8 large lettuce leaves; 6 large pink trout fillets, skinned; 3 tablespoons finely chopped chives; salt and pepper.; 150 g (¼ pint) fish stock; 150 g (¼ pint) double cream; salt and pepper.

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Other fish fillets can be used for this recipe and the stuffing can also be varied. Matchsticks of fennel, softened first in a bit of oil or butter, are a good alternative and mixed chopped herbs with breadcrumbs and butter another.

Ingredients

2 shallots, very finely chopped
1 tablespoon oil
175 g (

Fish course
Pescatarian
Gluten-free

Method

Sweat halt the shallots in the oil. Add the mushrooms, lemon juice, salt and pepper. Sauté until the mushrooms give off their juices, then boil hard until all the juices have evaporated.

Blanch the lettuce by placing in a colander and pouring boiling water over them. Drain on tea towels.

Trim the fillets and remove any bones with tweezers. By running your finger against the grai