Ingredients
4 whole cleaned trout
1 (each about 1/2 lb.)
1 basic poaching liquid
1 parsley sprigs
1 lemon wedges
1 cup sour cream
4 tsp lemon juice
3/4 tsp salt
1/2 tsp dillweed
BASIC POACHING LIQUID
1 medium onion (sliced)
6 whole black peppers
2 whole allspice
3 tbsp lemon juice or white wine
1 vinegar
1 bay leaf
1 tsp salt
1/2 cup dry white wine (or water)
1 qt water
Directions
About 3-4 hours before you intend to serve, poach trout in basic
poaching liquid (recipe and directions follow). When done, transfer
to a serving platter and let cool; then cover and chill.
About 10 minutes before serving time, remove cover from fish and,
holding fish in place with wide spatula, drain off and discard any
juices that might have collected on platter. Wipe platter and garnish
with parsley sprigs and lemon wedges.
In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix
thoroughly. Serve sauce in small serving bowl to spoon over fish.
Basic Poaching Liquid In a poaching pan or 3-quart pan, combine
onion, whole black peppers, whole allspice, lemon juice or white wine
vinegar, bay leaf, salt, dry white wine (or water), (you will need
just enough to cover fish pieces, so amount of water and wine may be
varied accordingly). Cover and simmer ingredients for at least 20
minutes.
Recipe may be doubled or tripled if larger amounts are needed (if so,
simmer ingredients for 30 minutes to 1 hour). Poaching liquid may be
reused several times - it will simply acquire more flavor, the more
often it is used. However, liquid should not be stored in the
refrigerator longer than 2 days; freeze in an airtight container if
longer storage is necessary. How to Poach Bring poaching liquid to a
boil in poaching pan on top of the stove. Lower fish into simmering
liquid - there should be just enough liquid to cover fish; if not,
add equal parts water and dry white wine (or all water) just to cover
fish. Reduce heat, cover, and simmer gently (water should never be
allowed to boil).
Cook until fish flakes readily when prodded in thickest portion with
a fork - for a 1-inch thick piece of fish (measured in thickest
portion), allow 10 minutes from the moment simmering resumes after
fish has been added. (Allow same ratio of thickness to time - 1
inch: 10 minutes - for fishes of all thicknesses.) When, done, lift
fish from liquid with a wide spatula, supporting it with cheesecloth
if necessary. Drain well; then open cheesecloth carefully and gently
remove it from fish.
Servings: 4 servings
Chilled Trout In Dill Sauce Recipe brought to you by Recipe Ideas
Categories: Fish; Sauce; Seafood; Vegetable
The History of Recipes
Experts have proved the existance of recipes way back into the distant past, in fact as far into history as ancient Egypt, and potentially, even further back. In practice though, sadly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to academics are a few ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, we find some recipe books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that we all know today, but instead accounts of the types of meals on the menues of the nobility of those days. For the next few years, the powerful and rich houses competed with each other to offer the most extravagent banquests, and consequentially cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and publishing the recipes of their peers. The introduction of the TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chilled Trout In Dill Sauce recipe.
