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Salmon Trout Monastery

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Submitted by handsomeboy15us

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

6 6
MEDIUM MEDIUM TROUT *
1 0.9
QUART L IRISH ALE *
½ 226.8
POUND G BUTTON ONIONS *
½ 226.8
½ 226.8
POUND G CARROTS
turned
½ 226.8
POUND G BUTTER
1 1
1 1
EACH EACH BAY LEAVES *
1 1
X X THYME *
1 1
DROP DROP CARAMEL TOPPING *
1 1
X X PARSLEY LEAVES
chopped *

Directions

Place the prepared trout in a buttered pan with the herbs.

Cover with ale and cook gently.

Prepare the onions, mushrooms and carrots and toss separately in butter.

Add some of the cooking liquid to each and simmer until cooked.

Cook peas as usual. When the trout is cooked, drain off the ale, remove the herbs and place on a large dish.

Keep hot. Add to the fish liquid the liquid from the vegetables and reduce the lot by a quarter.

Bind this with a little butter and flour and cook out.

Season and mount liberally with butter.

Color to golden brown with caramel. Pour the sauce over the trout.

Arrange vegetables around. Garnish with parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 557 75% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 608mg 25%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 15%
Sugars g
Protein 11g
Vitamin A 219% Vitamin C 6%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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