Trout may be stuffed 24 hours befor cooking. Keep refrigerated.
6 whole boned trout, heads on or off; about 300 g each before beheading butter and vegetable oil
grated nutmeg
4 bunches spinach, well washed, ribs remove and shredded
250 g button mushrooms, sliced cake flour seasoned with salt
and milled pepper
small bunches of fresh herbs or chive flowers for garnish
Dijonnaise Sauce
250 ml Fish Stock (page 209) 125 ml white wine
60 ml medium cream sherry 250 ml cream
10 ml Dijon :mustard
5 ml pink peppercorns, soaked in a little port
15 ml chopped fresh chives
Dijonnaise Sauce: Bring the fish stock, wine and sherry to the boil in a medium saucepan and simmer uncovered until reduced by half.
Add the cream, mustard, peppercorns and chives. Season with salt and pepper and simmer uncovered until the sauce has reduced to a coating consistency.
Melt butter in a large saucepan and fry the onion until translucent. Add the moist spinach, cover and cook for 5-7 minutes until limp. Season with salt, pepper and nutmeg.
Ina frying pan fry the mushrooms in a little butter until the liquid evaporates. Mix in the spinach and cool. Stuff the mixture into the cavities of the trout.
Dip fish in seasoned flour and fry in sizzling butter and oil in a non-stick frying pan for about 4-5 minutes each side until done.
To Serve: Place trout on warm plates and coat with Dijonnaise sauce. Garnish with a small bunch of fresh herbs or chive flowers.
Serves 6
Sole Orientale
6 dressed baby soles, skinned
(180 g-200 g each)
2 carrots, cut into julienne strips
2 leeks, finely sliced
100 g button mushrooms, sliced
sliced pineapple and celery curls for garnish
Orientate Sauce
285 g can sliced mushrooms, drained 60 ml white wine vinegar
60 ml brown sugar
2 pieces preserved ginger, finely chopped 15 ml preserved ginger syrup
15 ml cornflour mixed with 30 ml cold water 50 g (about 1/2 punnet) fresh bean sprouts
Orientale Sauce: Combine the mushrooms, vinegar, brown sugar, ginger, ginger syrup, ground ginger, spring onion, soy sauce and water in a medium saucepan and simmer gently uncovered for5 minutes.
Remove from the heat and stir in the cornflour and water. Cook, stirring, for a few minutes until the sauce thickens. Add the bean sprouts.
Heat oil in a non-stick frying pan and stir-fry the carrots, leeks, mushrooms and spring onion until crisp-tender. Set aside. Season with salt and pepper.
Add butter to the pan and fry the soles until done, turning occasionally.
To Serve: Place soles on warm plates, top with vegetables and pour over the Orientale sauce. Garnish with sliced pineapple and celery curls.
Serves 6
