December 6, 2008

RAINBOW TROUT POCKET STEW WITH GIN

1 tbsp. minced shallots
1 1/2 c. cauliflower, finely chopped
1 1/2 c. carrots, finely chopped
4 fresh mushrooms, sliced
1/2 tbsp. butter and 2 tbsp. butter
1 1/2 tbsp. flour
3/4 c. milk
3 tbsp. gin
1/4 tsp. salt
1/4 tsp. ground white pepper
1/8 tsp. ground nutmeg
4 rainbow trout filets
Fresh lemon juice
2 tbsp. freshly grated Parmesan

Preheat oven to 450 degrees. Butter 4 sheets of 16x16 inch parchment paper or foil. Over medium heat, saute shallots and vegetables in 1/2 tablespoon butter for about 1 minute. Remove and set aside.

Over low heat, melt remaining 2 tablespoons of butter. Stir in flour. Cook and stir about 5 minutes, being careful not to brown. Add milk, stirring constantly until thickened. Stir in gin, salt, pepper and nutmeg. Cook another minute. Set aside.

Place 1 filet on 1 sheet of foil and top with 1/4 vegetables, 1/4 sauce and 1/4 cheese. Fold foil over and double-fold edges to seal. Bake about 10 minutes. Do not over cook. Open at table. Serves 4.

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