Trout with Veloute Sauce Recipe
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Category: |
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Ingredients: |
Ingredients: 2 large Gulf trout, deboned
2 tsp. soy sauce
1 lemon, juiced
1 tbsp. paprika
Salt (to taste)
White pepper (to taste)
Parsley, chopped
Veloute Sauce:
4 tbsp. butter
5 1/2 tbsp. flour
3 to 4 cups fish broth, bottled (or use clam juice)
1/4 to 1/2 cup white wine
2 tbsp. whipping cream
Salt (to taste)
White pepper (to taste)
1/4 tsp. nutmeg (or to taste)
3 green onion tops, finely chopped
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Directions: |
Directions:Prepare fish early in the day by seasoning with soy sauce, lemon juice, paprika, salt, white pepper, and parsley (remember that the soy sauce is salty when seasoning with additional salt). Refrigerate, then bring back to room temperature when ready to cook.
Make the Veloute sauce before cooking the fish. In a saucepan, melt butter, add flour and stir until they make a paste. Slowly add the fish broth, white wine, whipping cream, salt, white pepper, nutmeg and green onion tops. The sauce should be very light.
Time to cook the fish. Set oven to broil and let it come to the maximum heat. Broil fish 1 to 2 minutes. Turn oven to 350º for 5 minutes. Pour prepared Veloute sauce over and set oven to 325º and bake for 10 more minutes. Turn oven off (fish will continue to cook) and baste again. Let set another 10 minutes. Check your fish often for doneness/flakiness. |
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Personal
Notes: |
Personal
Notes: My daughter Janis loves this. She broils about 5 or 6 minutes and turns the oven off. Her fish continues to cook in a closed oven and she says it is perfect every time. She also cooks salmon this way. You could also prepare this dish with catfish, which I think is underrated (make homemade tartar sauce if cooking catfish). This is a fast, easy, delicious dinner. Eventually, knowing when the fish is done will become second nature.
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