Smoked Trout with Gribiche Horseradish Sauce
Yield
4 servingsPrep
15 minCook
0 minReady
15 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout fillets
smoked |
* |
| ½ | cup |
olive oil
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | tablespoons |
shallots
minced |
|
| 2 | tablespoons |
onions
minced |
|
| 1 | large |
eggs
hard-boiled, chopped |
|
| 1 | large |
egg yolks
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | tablespoons |
red wine vinegar
or white |
|
| 4 | tablespoons |
horseradish
freshly grated |
|
| 1 | tablespoon |
tarragon leaves
fresh, chopped |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 4 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout fillets
smoked |
* |
| 118 | ml |
olive oil
|
|
| 118 | ml |
vegetable oil
|
|
| 15 | ml |
dijon mustard
|
|
| 3E+1 | ml |
shallots
minced |
|
| 3E+1 | ml |
onions
minced |
|
| 1 | large |
eggs
hard-boiled, chopped |
|
| 1 | large |
egg yolks
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 45 | ml |
red wine vinegar
or white |
|
| 6E+1 | ml |
horseradish
freshly grated |
|
| 15 | ml |
tarragon leaves
fresh, chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 4 | wedges |
lemon
for garnish |
*
|
Directions
In a bowl combine the oils.
In another bowl combine the mustard, shallots, onions, yolk of egg, chopped egg, salt and pepper to taste and vinegar.
Blend briskly with a wire whisk. Slowly dribble the combined oils into the bowl to create an emulsion.
Add the horseradish, tarragon, parsley.
Blend well with a whisk.
Serve the sauce around the trout, garnish each serving with a lemon wedge.
