Trout In White Wine - Thermador PROFESSIONAL Series Recipes

TROUT IN WHITE WINE

INGREDIENTS
4 trout, ready to
¾
cook, lb. each
Juice of half a lemon
Salt, white pepper
2 carrots
2 stalks celery
1 onion
1 unwaxed lemon
1 tsp. salt
5 juniper berries
A few sage leaves
2 oz. dry white wine
2 oz. water
5 white peppercorns
Rinse the trout under cold running water and pat dry. Drizzle with lemon juice. Sea-
son with salt and pepper inside and out.
Wash the carrots and celery and dice finely. Peel the onion. Wash the lemon in hot
water and dry. Cut into slices. Place the vegetables, onion and lemon into the bak-
ing pan with salt, juniper, sage, white wine and 2 oz. water. Steam as indicated. Then
add the crushed peppercorns to the broth. Slide the trout into the warm broth and
steam as indicated.
For the cream of horseradish, whip the cream until stiff. Peel the apple and horse-
radish, grate finely and mix with orange juice. Fold into the cream and season with
salt, pepper and sugar.
Wash the lemon in hot water, dry and cut into slices. Snip off the watercress leaves.
Carefully lift the trout out of the broth and place on warmed plates. Pour a little of
the broth over the top and garnish with slices of lemon and watercress. Serve the
cream of horseradish separately.
COOK'S TIP:
The trout is cooked when the fins can be gently pulled out.
Serves 4
Cream of Horseradish
¾
cup cream
1 cooking apple
¾
Approx. inch fresh
horseradish root
2 – 3 tbsp. orange juice
Salt and black pepper
1 pinch sugar
Garnish
1 lemon
1 bunch of watercress
SEAFOOD DISHES
SETTINGS
Broth
STEAM, 210°– 212ºF
15 minutes
Baking Pan
With Trout
STEAM, 210°– 212ºF
15 – 20 minutes
2 2
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