galileodc.com
|
|||||||||||||||||||||||||||
| 1 | Large Trout (about 2.5 lbs.) |
| 2 Tbsp | Seedless White Raisins (sultanas) |
| ¼ cup | Olive Oil |
| 1 | Small Onion, finely chopped |
| 1 clove | Garlic, finely chopped |
| 1 stalk | Celery, finely chopped |
| 1 sprig | Sage, finely chopped |
| 1 sprig | Rosemary, finely chopped |
| 5 Tbsp. | Wine Vinegar |
| Grated rind of 1 lemon | |
| 1 cup | Chicken Stock |
| Salt | |
| 1 tsp. | Corn Starch |
To prepare the Trout:
Clean the trout and wash it under running water to rid it of any muddy flavor. Soak the white raisins in lukewarm water (or white wine). In a large pan, preferably an oval fish frying pan, heat the oil and sauté the chopped vegetables and herbs very gently until soft but not brown. Add the fish, vinegar, lemon rind, stock, a little salt and the white raisins with their liquid. Cover and simmer over a low heat for about 10 minutes.
Remove the trout, bone it and arrange it on a hot, oval serving dish. Keep hot in a warm oven.
Mix the corn starch with enough cold water to make a thin paste. Bring the fish sauce to a boil, add the corn starch and water paste, stir thoroughly and cook until the sauce is thick and smooth. Pour over the trout and serve immediately.
Notes:
