Introduction
This recipe is one that I cooked not only in the remoska but also in the Eriba. It is not often that all the elements come together that enable me to record the cooking of a dish whilst out and about. This time I was able to do so whilst in the Morbihan bay region in the south of Brittany, France. Keeping an eye on simplicity the Beurre Sauce (and the trout) I obtained in the local Super U. Please feel free to make your own Beurre Blanc but the ready-made obtained was more than adequate. In fact, I would go as to say it was very good. With potatoes and shallots cooked with the fish, the only additional vegetable was some steamed broccoli.
Ingredients
1. Suitable sized trout fillet
1. Packet of large prawns
5-6. Sliced shallots to cover the bottom of the remoska
3 cloves of Sliced garlic
Salt and pepper to taste
1 packet of ready made buerre blanc sauce (feel free to make your own)
1. head of Broccoli
1 (Small) Glass of white wine
1. Splash of Olive Oil
Method
1. Slice your shallots and garlic and cover the bottom of your remoska add a little olive oil and season with salt and pepper. Then turn the remoska on and let cook until the remoska heats up and the garlic and shallots start to cook and soften. You should start to get the aromas of the Shallots and garlic coming from the pan.
To prove this was done in the caravan awning you will notice the white ball of fluff in the top left hand corner of the photo which is Boris our Eribahound.
2.While waiting for the shallots and garlic to start cooking, slice your small potatoes ready to go into the remoska. Once the Shallots and garlic have soften then add the potatoes and cook until the area just short of being cooked. Don’t forget to season with salt and pepper and give a good stir to coat in the oil.
3. Prepare your trout fillet. I cut mine into two before cooking as it is easier to serve. I also make sure that any visible or identifiable bones are removed. Once the potatoes are nearly cooked add the trout fillets and the prawns to the pan.
4. Add the small glass of white wine (a dry white is the best to use). Add the trout on top of the potatoes and shallots. Put the prawns on top of the trout and cover with the packet of beurre sauce. Cook for 20 mins. Whilst this is happening steam your broccoli ready for plating up and service.
After 20 mins the the trout will be cooked and the beurre blanc sauce will be hot and will have oozed all over and covered the potatoes and shallots. Plate up and serve with the steamed broccoli.
