Tuesday, May 29, 2012

Crispy Trout With Shallot White Wine Cream and Grapes and Lemon

So, about a month ago, I started taking weekend classes at George Brown College and this past week we were supposed to make trout poached in fish stock with grapes and shallots then turn the poaching liquid into a cream sauce. I tasted the demo dish and didn't really like it very much and almost wanted to leave the class early and not cook, and then I decided to make the dish my own. I'm glad I did. My girl loved what I made. And I thought it was delicious too.


1 Side of Trout Cut into 3 equal pieces (Bones and skin removed)
1 Lemon (Julienne Zest and Juice Reserved)
1 Handful of Seedless Green Grapes (Crushed)
3 Shallots (Finely diced)
60g Butter
20g Bread Flour
200ml Cream
200ml White Wine
250ml Fish Stock
1 Handful of Parsley (Chopped)
2 Tsp of Dried Tarragon
Salt, White Pepper
Olive Oil

1. Peel the lemon and julienne the peel. Crush the grapes and combine with the lemon peel. Squeeze half the lemon into the peel and grape garnish. Chill.

2. Prepare a mixture of the flour and 30g of the butter in a small bowl until a paste is formed, form into small pieces and reserve. Over medium high heat, in a small saute pan, add 30g of butter and the shallots, saute until softened. Add white wine and reduce for 2 minutes. Reduce to medium low, add cream, stir until combined. Increase to medium heat, add butter and flour paste in tsp amounts, stir until combined. Add until sauce has thickened enough that a line drawn on your stirring spoon stay separated but the sauce still runs off the spoon, if too thick, add more fish stock a tbsp at a time. Reduce heat to low then season to taste with salt and white pepper.

3. In a frypan over medium high heat, add olive oil and heat until rippling, add salmon fillets and fry for 2 minutes per side then break into small pieces and continue frying until crispy.

4. To serve, add sauce to warm plate, place fish in centre on sauce in neat conish pile, garnish with grape and lemon peel mixture, parsley, lemon juice, and dried tarragon.

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