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  • on September 06, 2012

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    This was a great new way for me to prepare the whole trout my husband catches. I usually steam them whole in parchment, and he loves it, but it gets boring all the time. I followed the recipe exactly and it was really moist and tender. A bit messy pulling off the skin and making sure all the bones were out, which in turn kind of messed up the fish for presentation. I think if you have great patience you could make it look as good as hers ; The cream mixture was wonderful and really made the dish. I used a whole bottle of wine to poach the fish with no water, but added the rest of the indregients. I would call this recipe easy, but time consuming in the end with the peeling of the skin and bones and then placing all those cucumber slices (which fell off mine, so we ate them as a side dish

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