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Recipe: Rainbow Trout Pocket Stew With Gin edit

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Created by: Anonymous

edit Ingredients

1

tablespoon minced shallots

1 ½

cups cauliflower, finely chopped

1 ½

cups carrots, finely chopped

4

fresh mushrooms, sliced

½

tablespoon butter and 2 tbsp. butter

1 ½

tablespoons flour

¾

cup milk

3

tablespoons gin

¼

teaspoon salt

¼

teaspoon ground white pepper

⅛

teaspoon ground nutmeg

4

rainbow trout filets

Fresh lemon juice

2

tablespoons freshly grated Parmesan

edit Preparation

Step 1

Preheat oven to 450 degrees. Butter 4 sheets of 16x16 inch parchment paper or foil. Over medium heat, saute shallots and vegetables in 1/2 tablespoon butter for about 1 minute. Remove and set aside.

Step 2

Over low heat, melt remaining 2 tablespoons of butter. Stir in flour. Cook and stir about 5 minutes, being careful not to brown. Add milk, stirring constantly until thickened. Stir in gin, salt, pepper and nutmeg. Cook another minute. Set aside.

Step 3

Place 1 filet on 1 sheet of foil and top with 1/4 vegetables, 1/4 sauce and 1/4 cheese. Fold foil over and double-fold edges to seal. Bake about 10 minutes. Do not over cook. Open at table. Serves 4.

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