Trout
a la Tecinese
(serves
4-8)
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Wash well: |
| 4 |
small |
trout, scaled and cleaned |
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and poach over medium heat in: |
| 2 |
c |
water |
| 1 |
slice |
fresh ginger |
| 1 |
t |
peppercorns |
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Turn once while poaching. The fish
should be cooked through in about 10 minutes. Remove from the heat,
and transfer the fish to a serving dish, cover, and refrigerate. |
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Combine in a saucepan and cook, covered,
over a medium-low heat for 30 minutes: |
| 2 |
|
carrots, very thinly sliced
on the diagonal |
| 1 |
|
medium red onion, thinly sliced
into rounds that are then halved |
| 1 |
T |
green peppercorns, fresh or preserved |
| 2 |
c |
red wine |
| 2 |
T |
balsamic vinegar |
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Let the sauce cool a little, then pour
it over the fish. Chill and serve. |
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Notes &
Variations:
-
Irene had this delicious dish in a small villiage
in the Maggia Valley near the Lago Maggiore in the Italian part of Switzerland.
It was served with a dark, soft and crusty bread to soak up the wine sauce.
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Plan one trout per person for a main course,
or half that as a side dish.
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You can usually find preserved green peppercorns
next to the capers in the supermarket, but they are quite different.
If you can't find them, you can tie dried peppercorns into a small cloth
bag and cook them in the wine, but discard them when the sauce is done,
as they will be too hard to chew.
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