TROUT VERONIQUE (for 4)
Source of Recipe
arley
4 trout fillets (boneless,skinless) or 4 portions of other fish (see note below)
3 cups hollandaise sauce (freshly made, of course--none of that stuff that comes in a jar)
1 1/2 cups green seedless grapes, cut in half lengthwise
(The classic version uses a Gulf fish, what the locals call 'speckled trout' or spotted weakfish, but you could substitute other white fish such as haddock, pollock, freshwater bass, brook trout, scrod, etc. Freshness is paramount.)
Poaching liquid: 2 1/2 cups water, 3 whole black peppercorns, 1/4 cup dry white wine, 1 whole bay leaf, 1 tbsp. salt butter, 1 tsp salt, 1/8 tsp dried thyme, 1 slice lemon.
Bring the poaching liquid to boil then reduce to simmer. Poach the fillets until just done. Place on warm individual flameproof dishes (or one big flameproof dish) and place in a 175 degree oven to keep warm. Add the grapes to the hollandaise and mix gently to distribute them. Divide the sauce evenly over the fillets. Place under the broiler briefly (30 seconds or so) until the peaks of the sauce just begin to brown a little. Serve at once.
Incroyable!!! Some gourmands say this is the ultimate N.O. fish dish; certainly it's on anyone's short list of classic Creole dishes.
Technique variation: although I've never tried it this way, I suppose you could use a little blowtorch to brown the sauce peaks in much the same manner you glaze creme brulee.
Even more decadent variation: Planning ahead for an evening meal, I once cut up the grapes in the morning, covered them with dry white wine and used them several hours later in the sauce. The wine-soaked grapes were terrific in the sauce, not quite as acidic and sweet.
Bon Appetit!
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