Fillet of Trout "Tamar"

Categories: Fish

Serves: 1 Servings

Ingredients:

1 Fresh trout (8 oz./250
-grams)
2 Avocado slices
1 sm Lemon; julienned
1 sm Tomato; julienned
1 lg Fresh mushroom;
-julienned
1 Shallot; minced
6 Fresh asparagus spears
Salt and pepper
1 oz (30 grams) margarine
White wine
Sauteing juices from fish
1 md Tomato; pureed
2 tb Cream (non-dairy)
Vermouth
Crescent shape of puff
-pastry dough; baked

Instructions:
From: Ruth Heiges

Date: Fri, 2 Aug 1996 15:39:25 +0300 (IDT)
Bone the fish and slice into two filets. Season with salt and pepper and
place in a frying pan. Saute' on each side in a small amount of margarine.
Cover the pan with aluminum foil and cook on high heat for 3-4 minutes. Set
aside.

Saute' the minced shallot in a small amount of margarine. Add the vermouth,
white wine [sorry, no quantity given] and sauteing juices from the fish and
cook until the sauce thickens. Add the pureed tomato and bring to a boil.
Add the cream and enrich the sauce with margarine. The sauce should be pink
in hue.

Presentation: Place the fish on a serving platter, and arrange a julienne
of tomato, avocado, lemon and mushroom in a chain pattern around the fish.
Place 3 asparagus spears on either side of the platter. Garnish with the
crescent-shaped puff pastry dough. Strain the sauce into the serving
platter.

Chef Shalom Kadosh, Sheraton Plaza Jerusalem Hotel

JEWISH-FOOD digest 294

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Previous: Fillet of Striped Bass in Phyllo | Next: Filleta Alla Cacciatore