PECAN TROUT Serves 2 Preparation - 15 minutes 1 trout fillet (7 ounces) 1 tbsp whole wheat or all-purpose flour 1 tsp each vegetable oil and margarine 1/2 ounce chopped pecans 1/4 cup dry white table wine 1 tbsp lemon juice 1 tsp chopped fresh parsley 1/2 tsp Worcestershire sauce On sheet of wax paper dredge trout in flour, coating both sides. In non-stick frying pan heat oil and margarine until margarine is melted; add trout and cook over medium heat until trout flakes easily when tested with a fork, 2-3 minutes on each side. Using a spatula, transfer trout to serving platter; keep warm. To same frying pan add pecans and cook over low heat, stirring, until toasted, 1-2 minutes. Stir in remaining ingredients and cook until thoroughly heated, 1-2 minutes. Pour over trout. Enjoy! POACHED RAINBOW TROUT & CITRUS FRUITS 4x Rainbow Trout Fillets ½ onion sliced 2 bay leaves 1 tablespoon Black Peppers Parsley Stalks Salt and Pepper ¼ Pint wine vinegar Place Ingredients in a deep dish cover with water and bring to the boil. Simmer for 10 min For the Sauce 1 pint Double cream half onion finely chopped 1 tablespoon chopped parsley ½ ounce butter ¼ pint white wine 1 orange segmented 1 grapefruit segmented Salt and pepper A little cornflower to thicken Method 1. 2. 3. 4. 5.
Melt butter in pan and cook onion soft Add wine and reduce by 2/3 Add cream and lemon juice. Bring to the boil and thicken slightly with cornflower and season. Add chopped parsley Lift Trout fillets out of cooking liquid and dry gently Place fruit segments on top and pour sauce over
