Poached Trout with Cream Sauce, Saffron Rice, and Steamed Vegetables
My original idea was to create a full meal that could be completed in the time it takes to cook the rice. However, between chatting with my cooking partner, julienning, drinking wine, and general dawdling the meal ended up taking about an hour to cook up. In theory I could have done it faster, and perhaps my next attempt will be much speedier. I will write out the recipe as I imagine it should be organized, not how I actually cooked it. For more gluten-free dinner ideas visit The Gluten-Free Homemaker . She hosts our What's for Dinner? Wednesday blog carnival. Julienne: 1-3 vegetables Heat in a pan large enough to snugly accomodate the fish on a very low heat: 1-2 cups white wine (substitute a light broth if you desire) salt 2 Tbsp chopped fresh herbs. We used tarragon and chives. 1/4 tsp of your favorite aromatic spice mix. Garam masala or a curry powder would work well. In a small pan, heat on high: rice water salt a few pinches of saffron (Once the water boils, turn the ...