Salmon trout monastery
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Salmon trout monastery
  Salmon    Trout    Fish  
Last updated 6/12/2012 1:01:40 AM. Recipe ID 24991. Report a problem with this recipe.
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      Title: Salmon trout monastery
 Categories: Trout, Fish
      Yield: 6 Servings
 
      6 md Trout
      1 qt Irish ale
    1/2 lb Button onions
    1/2 lb Button mushrooms
    1/2 lb Turned carrots
    1/2 lb Pease butter
           Flour
           Bay leaf and thyme
           Seasoning
      1 dr Caramel
           Chopped parsley
 
  Place the prepared trout in a buttered pan with the herbs. Cover
  withale and cook gently. Prepare the onions, mushrooms and carrots
  and toss separately in butter. Add some of the cooking liquid to
  eachand simmer until cooked. Cook peas as usual. When the trout is
  cooked, drain off the ale, remove the herbs and place on a large
  dish. Keep hot. Add to the fish liquid the liquid from the
  vegetablesand reduce the lot by a quarter. Bind this with a little
  butter and flour and cook out. Season and mount liberally with
  butter. Color to golden brown with caramel. Pour the sauce over the
  trout. Arrange vegetables around. Garnish with parsley.
 




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Recipe ID 24991 (Apr 03, 2005)

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