Recipe - Fillet Of Trout Tamar

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

From: Ruth Heiges heiges@post.tau.ac.il

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 34 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
crescentshaped puff pastry dough. Strain the sauce into the serving
platter.

Chef Shalom Kadosh, Sheraton Plaza Jerusalem Hotel

JEWISHFOOD digest 294

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