Free Recipe Fillet of Trout Tamar

Recipe Type: Free Fish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Fillet of Trout Tamar Recipe

1 Fresh trout (8 oz./250
2 Avocado slices
1 sm Lemon; julienned
1 sm Tomato; julienned
1 lg Fresh mushroom;
1 Shallot; minced
6 Fresh asparagus spears
Salt and pepper
1 oz (30 grams) margarine
White wine
Sauteing juices from fish
1 md Tomato; pureed
2 tb Cream (non-dairy)
Crescent shape of puff
-pastry dough; baked

Fillet of Trout Tamar Preparation

From: Ruth Heiges <> Date: Fri, 2 Aug 1996 15:39:25 +0300 (IDT) Bone the fish and slice into two filets. Season with salt and pepper and place in a frying pan. Saute’ on each side in a small amount of margarine. Cover the pan with aluminum foil and cook on high heat for 3-4 minutes. Set aside. Saute’ the minced shallot in a small amount of margarine. Add the vermouth, white wine [sorry, no quantity given] and sauteing juices from the fish and cook until the sauce thickens. Add the pureed tomato and bring to a boil. Add the cream and enrich the sauce with margarine. The sauce should be pink in hue. Presentation: Place the fish on a serving platter, and arrange a julienne of tomato, avocado, lemon and mushroom in a chain pattern around the fish. Place 3 asparagus spears on either side of the platter. Garnish with the crescent-shaped puff pastry dough. Strain the sauce into the serving platter. Chef Shalom Kadosh, Sheraton Plaza Jerusalem Hotel JEWISH-FOOD digest 294 From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe Archive, .

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