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Serves 4
4 Trout
4 green shallots
2 x 5cm pieces of peeled fresh ginger
1/4 cup of green ginger wine
1/4 cup dry white wine
2 table spoons of lemon juice
90g butter
Place the trout in an ovenproof dish in single layers and cover with water. Baked covered in a moderate oven for about 20 minutes or until the fish are tender. Cut the shallots and ginger into thin 5cm long strips. Combine the ginger wine, wine and lemon juice in a pan and bring to the boil. Continue boiling until the mixture is just simmering and the liquid reduced by a half. Reduce the heat until the mixture is simmering. Add the small pieces of cold butter, whisking continually. Drain the trout , peel the skin off and put on serving plates. Sprinkle the trout with shallots and ginger. Top with the sauce. - Submitted by Pamela Hill, Melbourne, Australia.
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