November 2007

Trout Forestier For Six To 10 Lucky Persons

From The Galley Of Chef Henri Hurrier

You’ll need —

  • one 16-ounce or two 8-ounce boned fresh or frozen trouts
  • 4ounces of sliced mushrooms per person
  • 8 ounces of fresh unsalted butter, melted
  • two garlic cloves, chopped
  • 1/2 yellow onion, chopped
  • one teaspoon of regular or sea salt
  • one teaspoon of ground black pepper
  • 12 to 16 ounces of heavy cream
  • one red bell pepper, diced
  • 1/2 cup of flour for sauce
  • one bunch of green onions; use green only, sliced thin
  • one cup of Chablis
  • 1/2 cup of chicken broth, sodium free
  • a barbecue grill and a large skillet for the sauce

To prepare —

  • first salt and pepper the fish
  • place a flat pan on the grill and grease with melted butter  
  • when hot, place whole trout on the tray for a cooking time of 8 to 10 minutes
  •  in the skillet, pour butter
  • when hot, sauté onions until soft
  • add chopped garlic and mushrooms
  • cook for three minutes
  • add red diced bell peppers and flour
  • stir until you have a fairly thick paste
  • pour in the wine, stir, and add the rest of the heavy cream
  • cook until nice and hot
  • remove the trout, place on plate and pour sauce over the fish.

Bon appetite

P.S. And, a request from Chef Henri —