This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below). In a big saucepan or deep skillet with lid melt the butter and saute the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4|
|Calories from Fat: 70 (44%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 26.7mg||8 %|
|Sodium 84.5mg||3 %|
|Potassium 450mg||12 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 10.4g|
|Protein 6.7g||10 %|
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Calories per serving: 160
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