Ingredients Jump to Instructions ↓

  1. 1 1/4 cups fish or chicken stock

  2. Kosher salt

  3. 1 cup couscous

  4. 1 cup diced, blanched mixed vegetables such as carrots , celery, zucchini , scallions , yellows squash, and red pepper

  5. 1 egg

  6. 1/4 cup mixed chopped tarragon , dill and parsley leaves

  7. Lemon juice , to taste

  8. 4 trout fillets

  9. 3 tablespoons butter

  10. 1/4 cup diced shallots

  11. 1 cup dry white wine

  12. 1 tablespoon lemon juice

  13. Pinch saffron , crumbled

  14. 8 shrimp, peeled and deveined

  15. 1 sprig tarragon

  16. 1 sprig dill

  17. 2 sprigs parsley

  18. 1/2 cup heavy cream

  19. Kosher salt and freshly ground black pepper

  20. 4 fresh dill sprigs

  21. 4 lemon twists

  22. Chopped parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous . Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.

  3. To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.

  4. Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.

  5. To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.

  6. Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.


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