Trout Veronique Recipe

Trout Veronique Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
6: Trout fillets, about 6 oz ea
Salt, to taste
-skin removed,
Pepper, to taste
2 cup: Water,
Grapes, tiny white seedless,
1 cup: Vermouth, dry
-small bunch,
1: Lemon, cut in wedges

HOLLANDAISE SAUCE
6: Egg yolks,
2 tbsp: Tarragon vinegar,
1 lbs: Butter, melted
1 small: Lemon, juice of
ds Tabasco sauce,

Directions:
Place fillets in shallow baking dish or pan. Cover with water and
vermouth. Squeeze lemon wedges over fish and season to taste with
the salt and pepper. Place in a 350 degrees oven for about 10 to 132
minutes until fish is white and flaky. Remove from water-wine
mixture and put aside in a warm place until needed.

When ready to serve, place fish on oven-proof plate. Cut tiny, white
seedless grapes in half and place 10 to 12 halves on each portion of
fish. Cover with scant 1/2 cup hollandaise sauce and glaze under
broiler to set sauce.

Hollandaise Sauce: Beat egg yolks until creamy in top of double
boiler over low heat. Continue beating and slowly add melted butter,
then remaining ingredients. Remove to warm, not hot, place. Never
refrigerate. Serve over trout. Yield: 3 cups.

SOURCE: Southern Living Magazine, October 1972. Typos by Nancy
Coleman. From: Nancy Coleman Date: 09-26-94


Source from luhu.jp

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