Trout with compote of different herbs

Trout with Compote of Different Herbs A simple gourmet way of enjoying trout is eating it with aromatic compote of various herbs accompanied by a creamy white wine sauce. Compote is French culinary terms that roughly translate to “mixture” in English.

The culinary term typically refers to a dessert healthy dinner dish consisting of fruit salad or stewed fruits; in fish recipes, chopped parsley, chervil, chives, and spinach are sautéed in butter and flavored with lemon juice to make refreshing vegetable compote. A bouquet of fresh herbs is also used in this recipe to garnish the dish. You can choose four different herbs depending on the season or your preference. Rosemary, thyme, tarragon, basil, fennel, sage, and dill are some of the herbs that go great with trout.

You can buy trout fresh or frozen and they are readily available in the supermarket. When buying fresh trout, look for a clean smell, shining skin, glistering scales, clear eyes, firm flesh, and bright red gills. Slightly press on the flesh and release your finger; if the flesh bounces back after releasing your finger that is a good indication that the fish is fresh. If buying frozen trout, avoid those with white spots, which indicate freezer burn and those with visible ice crystals, which could mean the trout was thawed and frozen a second time. Also check that the package is tightly sealed. Frozen trout should be thawed in the refrigerator overnight or placed in cold water with package on for an hour. Avoid thawing at room temperature.

Ingredients: 4 trout fillets (3.5 oz.), For the garnishing: 4 bouquets of fresh herbs, For the compote of herbs: 13 ½ tbsp. flat parsley, 2 tbsp. chervil, 1 bunch chives, 1 tsp. spinach puree, 3 tbsp. butter, juice of 1 lemon, For the sauce: 1 pint cream, ½ cup white wine (Chasselas), 3 tbsp. hazelnut butter, ½ cup trout fumet, lemon juice, salt, pepper Preparation Instructions: Trout Preparation: Lightly salt and pepper the trout fillets. Cook in the pan of in the oven at about 140 degrees F for 6-8 minutes, depending on the thickness of the fish. Compote Preparation: Roughly chop the herbs and sauté in 3 tbsp. butter. Add the spinach puree, salt and pepper. Just before serving, sprinkle with lemon juice. Sauce Preparation: Pour wine and fish fumet in a pot. Reduce the white wine and fish fumet to half its volume. Add cream and continue cooking until the sauce lightly binds. End by adding hazelnut butter and lemon juice. Adjust the seasoning, if necessary. Presentation: Place 1 tbsp. compote with herbs in the middle of a preheated concave dish. Lay the trout on top and pour the sauce around it. Garnish with a bouquet herbs.

Trout fillets are easy to cook in the pan, and are usually done in about eight minutes. Use a fish spatula to carefully flip the fillets as their flesh is quite delicate. Cook the fish when the pan is heated and the oil is hot but not smoking.

You will know that the trout is ready when the flesh turns a gorgeous golden brown color and the meat can be easily flaked off with a fork. The meat should be white and moist when done; translucent flesh means it is under done.

Source: www.gourmandia.com