| previous | next |
Title: Trout with Green Sauce - Ann Lovejoy
Categories: Info
Yield: 2 Servings
| 2 s | m trout -- 1 lb. each | |
| 1 | /2 c | sour cream |
| 1 c | dry white wine | |
| 1 b | n fresh spinach -- chopped | |
| 1 b | n fresh watercress -- chopped | |
| 1 b | n fresh Italian parsley -- | |
| : | chopped | |
| 1 T | B fresh tarragon -- chopped |
Rinse trout, then poach in 3/4 c. wine with 3/4 c. water; cover pan and simmer gently for 12 minutes for 2 small brook trout, or 15 to 20 minutes for 1 larger trout. In a blender, combine remaining wine, sour cream, spinach, watercress, parsley, and tarragon. Buzz to a smooth paste, then pour out onto 2 plates. Drain trout and arrange on top. Garnish with a sprig or 2 of herbs and a ribbon of sour cream. Chill or serve at once.
Recipe By : Eight Items or Less - Ann Lovejoy