MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Trout With Ginger Sauce
 Categories: Seafood, Salmon
      Yield: 8 Servings
 
      1    Salmon trout (3 kg)
           Maldon salt
           Freshly ground white pepper
    175 g  Butter; soft
     90 g  Fresh ginger; peeled and
           - cut into fine julienne
           - strips
      2    Limes; zest and finely
           - sliced fruit
           Spring onions

MMMMM------------------------GINGER SAUCE-----------------------------
      3 tb Lime juice
    2/3 c  Stones ginger wine
    250 g  Unsalted butter; soft,
           - cut in small blocks
     40 g  Fresh ginger; peeled, cut
           - in fine julienne strips
           - and blanched
           Salt and pepper

MMMMM---------------------SAUTEED CUCUMBERS--------------------------
      6 md Cucumbers
     75 g  Butter
           Salt
           Freshly ground pepper
 
  Preheat oven to 240°C. Dry trout with paper towels, inside and out
  and salt and pepper well on each side and in the centre.

  On a piece of heavy duty foil, spread a third each of the butter,
  lime slices, lime zest, spring onions and the julienne of ginger.

  Lie the fish on top of this and put a third of the ingredients as
  above in the centre of the fish. Spread the rest of the ingredients
  on top of the fish. Wrap in a tight parcel and place on a flat
  baking tray.

  Bake on the second top shelf of the oven for 30 minutes. The fish
  should be perfectly cooked. Test at the thickest part of the head.
  Unwrap the fish and remove the foil.

  Remove the skin and fins and transfer fish to a platter. Cover with
  foil and stand in open oven until sauce is completed.

  Sauce:

  While the fish is cooking reduce the lime juice and ginger wine to
  1-1/2 tb. When the fish is ready for the table, beat in the
  softened butter, piece by piece, over a very low heat, beating with
  a whisk until the sauce is thick and glossy. Add the julienne of
  ginger, pepper, and salt.

  Cucumbers:

  Peel, remove seeds, and cut flesh into large dice. Drop into
  boiling, well-salted water for 2 or 3 minutes. Drain and wash under
  a cold tap. This will set the green colour. Drain well.

  Just before serving melt the butter in a pan, add the cucumbers,
  and salt and pepper well. Heat quickly and serve.

  To Serve:

  Put a pile of sauteed cucumbers down each side of the fish, pour a
  little of the sauce over the top of the fish, just to glaze it, and
  serve the sauce spooned over each individual serving.

  Recipe by Bon-Appetit, Chef. Magnus Johansson
  
  Posted by: Sherree Johansson On 09-23-94
 
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