Braised Steelhead or Lake Trout

Name: Braised Steelhead or Lake Trout
Cuisine: France
Ingredients: 5 to 7 tablespoons unsalted butter or unsaturated oil, to your personal taste; 5 to 7 tablespoons unsalted butter or unsaturated oil, to your personal taste; Salt; 1 large leek, white and light green parts, well washed and thinly sliced; ½ pound fresh mushrooms, cut into ¼-inch thick slices; 1 bunch scallions, sliced diagonally; ¾ cup fish fumet or substitute; ¾ cup dry white wine; One 6-pound trout, dressed, with head left on; Pepper from the mill; 1½ cups rice pilaf; Fresh lemon juice to your personal taste

Preparation info

FFR or FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The same recipe can be executed with a whole California cabezon, the large fillets of an 8-pound anglerfish or monkfish, a buffalofish or a carp, a scrod, 6 smaller trout, 6 whiting, 6 butterfish, etc.

Ingredients

5 to 7 tablespoons unsalted butter or unsaturated oil, to your personal taste
1 bunch scallions, sliced diagonally

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Heat 1 tablespoon of the butter in a large skillet. Add the scallions, mushrooms, and leek and cook, stirring, for a few minutes over medium heat. Turn the heat down, season with salt and pepper, cover, and let the juices run out of the vegetables. Transfer the vegetables and juices to a 2-quart bak