Trout on a bed of rice
1 kg trout fillets.
Broth:
1 onion (medium size)
1 celery stalk
250 ml white wine
1 bay leaf
1 carrot
1 liter of water
1 sprig of thyme
12 peppercorns
Rice:
500 ml of rice
45 ml shallots (3 tbsp)
1 bay leaf
625 ml chicken stock
Sal and pepper
45 ml butter
1 sprig of thyme
Creamy dill sauce:
500 ml of stock
45 ml minced dill
45 ml butter and flour mixture (equal quantity)
80 ml crean
Prepare stock in pot with chopped vegetables. Add water, wine, thyme, bay leaf, peppercorns and bring to a boil. Poach trout fillets in broth. Remove and strain fillets. Save broth for dill sauce.
Fry rice in a bit of butter along with shallots until rice becomes translucent. Add thyme, bay leaf and chicken stock and season. Cook for 15 to 20 minutes. Set aside when cooked.
For the sauce, bring broth to boil and thicken with mixture of butter and flour to desired consistency. For thicker sauce, add more of mixture of butter and flour. Add cream and minced dill, season. Serve trout with rice and a bit of sauce.
Makes 4 servings
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