Recipes for Steam Cooking

seafood dishes
61
TROUT IN WHITE WINE
Rinse the trout under cold running water and pat dry. Drizzle with lemon juice.
Season with salt and pepper inside and out.
Wash the carrots and celery and dice nely. Peel the onion. Wash the lemon in hot water
and dry. Cut into slices. Place the vegetables, onion and lemon into the baking pan with
salt, juniper, sage, white wine and 2 oz. water. Steam as indicated. Then add the crushed
peppercorns to the broth. Slide the trout into the warm broth and steam as indicated.
For the cream of horseradish, whip the cream until sti. Peel the apple and
horseradish, grate nely and mix with orange juice. Fold into the cream and
season with salt, pepper and sugar.
Wash the lemon in hot water, dry and cut into slices. Snip o the watercress leaves. Careful-
ly lift the trout out of the broth and place on warmed plates. Pour a little of the broth over
the top and garnish with slices of lemon and watercress. Serve the cream of horseradish
separately.
COOK’S TIP:
The trout is cooked when the ns can be gently pulled out.
Serves 4
INGREDIENTS
4 trout, ready to cook,
¾ lb. each
Juice of half a lemon
Salt, white pepper
2 carrots
2 stalks celery
1 onion
1 unwaxed lemon
1 tsp. salt
5 juniper berries
A few sage leaves
2 oz. dry white wine
2 oz. water
5 white peppercorns
Cream of Horseradish
¾ cup cream
1 cooking apple
Approx.
¾ inch fresh
horseradish root
2 – 3 tbsp. orange juice
Salt and black pepper
1 pinch sugar
Garnish
1 lemon
1 bunch of watercress
SETTINGS
Broth
STEAM, 210°– 212ºF
15 minutes
Baking Pan
With Trout
STEAM, 210°– 212ºF
15 – 20 minutes
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