Added: Mar 13, 2010
From: dsmith202
Duration: 3:54
This dish emphasizes some basic gourmet cooking tenants, use of fresh ingredients, good cooking techniques to achieve desired textures and use of sauces to compliment the dish. I found the Steelhead Trout especially fresh at the market, and I'm using one of my basic crab stuffing mixtures and the technique of preheating the sheet pan to achieve a crispy texture to the skin of the fish. I'm also trying new vegetable combinations like parsnips puree to replace mash potatoes as a classic accompaniment to roasted fish. A beurre blanc sauce using Reisling wine makes for a wonderful taste and presentation.
Channel: Howto
Tags: d'smith's stuffed trout parsnips crab stuffing
Rating: 5.0' max='5' min='1' numRaters='1' rel='http://schemas.google.com/g/2005#overall ( ratings) Views: 708 Comments: 2
dsmith202 Says:
Jul 6, 2010 - Thanks for the feedback! Getting the right sauce consistency is a challenge - for the beurre blanc sauce, the wine has to be reduced to almost a tablespoon before adding the cold butter, then I turn off the heat while whisking, this will give a thicker sauce. I like the idea about making the bechamel, but I have hard time gaging how much milk to add to get the consistency just right. I just happen to make this same dish on the grill last weekend.
Goanna0517 Says:
Jul 5, 2010 - I just made this dish and it came out great!The only thing I may do different next time is the sauce. I often make a sherry or white wine creme sauce (or sometimes I do it as a bechamel if I dont have heavy creme) with shallot and tarragon for seafood. The thicker sauces stick to the fish a bit better whereas the beurre blanc just runs off of it or soaks right in. All in all this was still a very good recipe, and one that I will definitely be making again in the future!