Hmmm, what to do with left over trout

I had some trout left over from my trout feast. As I was picking through it getting out those danged pesky little bones. I was thinking I would like it in some kind of sauce, maybe a white sauce, then I thought a take off of lobster thermador might be good. GIMF (Google is my friend) and I found some lobster thermador recipes. Never having made it before, I checked out several recipes.

The recipes were almost identical in ingredients and method. It starts with a basic white sauce made with white wine, milk,tarragon, shallots, Dijon mustard and Parmesan cheese. I decided to eliminate the shallots, because I don't have any, and the Parmesan cheese because it just doesn't sound good to me with trout, and I thought it would be overpowering anyway.

So, after I got the pesky %$# bones out of the trout I assembled the sauce ingredients.

Dont' worry, I'm not going to bore you with a step by step white sauce. Come see what I did.

A nice thick white sauce.

I have some puff pastry shells in the freezer so a couple of those got baked. The directions stated not to bake them in a microwave, understandable, or a toaster oven, not understandable. Sorry, I'm not heating up my oven for a couple of dinky shells. Into the toaster oven they went and turned out beautifully.

Put some sauce in the pastry shell, added trout, more sauce and topped with a sprinkling of trout and a little fresh ground black pepper.

This and a glass of white wine mmmm gotta love leftovers.

Comments

[Darlene]

Hi Katherine!

It was nice meeting you on Sunday and I love all your recipes especially the trout! I have never cooked with trout. I hope we can meet again!

[Catherine Koch-Simmons]

Thank you Darlene.
It was very nice meeting you and your boyfriend also.
What a group of intelligent and accomplished foodies San Diego has.
I agree, we'll have to do this again soon.

I have lots of blogs to read also, don't know when I'll get any cooing done, but I'm sure I'll have lots of new things I'm going to want to try.