Cooking Trout with a compote of different herbs

Recipe Description This recipe is made using special fish ‘Trout’ as the main ingredient and adding fresh herbs and compote into it. Trout is a saltwater fish which belongs to the Salmonidae family. It is a type of oily fish. Compote is prepared using whole or cut fruits like apples, strawberries, pears, cherries, and plums. It is a sweet preparation as sugar is also used in it, and is generally more liquid (in consistency) than jellies, jams and other preserves. Compotes can contain spices also. In France, sometimes compote is prepared as a puree made of cooked fruits. Generally apples are used as base and apricots, pear or other fruits are added to it. This type of compote can be used in other desserts (like French Apple tart) as a base. The compote is available in the market in small containers (meant for single serving) or large jars of glass. It is as consistent as baby food. It may be eaten cold in breakfast, as dessert or a snack. This recipe is given by Chef Georges Wenger. He recommends the wine ‘Dezaley Grand Pertuis 1990 Vin Blanc du canton de Vaud’ as a special accompaniment with this particular dish.
Recipe Details Cooking Trout with a compote of different herbs Servings: 4 People Preparation time in minutes:  30 Recommended wine with the dish: Dezaley Grand Pertuis 1990 Vin blanc du canton de Vaud

4 trout fillets (3.5 oz.) For the garnishing: 4 bouquets of fresh herbs For the compote of herbs: 13 ½ tablespoons flat parsley, 2 tablespoons chervil, 1 bunch chives, 1 teaspoon spinach puree, 3 tablespoons butter, juice of 1 lemon For the sauce: 1 pint cream, 1/2 cup white wine (Chasselas), 3 tablespoons hazelnut butter, 1/2 cup trout fumet, lemon juice, salt, pepper

1. Prepare Trout – Take 4 trout fillets and flavor them lightly with some salt and pepper. Cook the trout in an oven for about 6 to 8 minutes, according to the thickness of the fish. The temperature of the oven should be 140 degrees Fahrenheit. 2. Prepare compote using herbs – Take some herbs and chop them. Take a pan and put 3 tbsp butter in it. Boil the herbs in this pan with butter. Then add to it 1 tsp spinach puree, salt and pepper according to taste, and lemon juice. 3. Prepare Sauce – Take a pan, put ½ cup white wine and ½ cup fish fumet in it. Cook the mixture until it reduces to half. Add a pint of cream and continue to cook until the sauce binds. The sauce is done. Add 3 tbsp hazelnut butter and some lemon juice for additional flavor. Adjust the flavors according to your taste, if needed. 4. Presentation of the dish: Take a pre-heated hollow dish. Place some compote with herbs in the center of the dish. Then place the trout on the top and pour some sauce around it. Decorate it with herbs. The dish is ready to serve. You can visit www.fishlogy.com for more recipes of this kind.