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Le Cafe Au Lait

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STUFFED BAKED TROUT

2 medium green peppers, chopped(about 2 cups)

1 can (4 ounces) sliced mushrooms, drained

1/2 cup butter or margarine

20 cherry tomatoes, cut in half

2 cups herb-seasoned croutons

1/4 cup lemon juice

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon dried marjoram leaves

Salt

4 trout(10-12 ounces each)

Lemon slices

Cucumber slices

Cherry tomatoes

Heat oven to 350 degrees. Cook and stir green pepper and mushrooms in butter until green pepper is tender, about 5 minutes. remove from heat. Stir in cherry tomato halves,croutons, lemon juice, 2 teaspoons salt, the pepper and marjoram

Lightly salt the cavity of each trout; fill with 1/2 cup of stuffing. Place remaining stuffing in greased 1-quart casserole. Arrange trout in greased baking dish , 13 1/2 x 8 3/4 x 1 3/4 inches. wrap tails in buttered aluminum foil. bake stuffing and trout until trout flakes easily with fork, 30 to 35 minutes.

Remove foil from tails. garnish with lemon slices, cucumber slices and cherry tomatoes.

4 servings

Cold Salmon with Cucumber Sauce

Ingredients:

Cucumber Sauce

2 cups water

1 cup dry white wine or apple juice

1 tsp salt

1/4 tsp dried thyme leaves

1/4 tsp dried oregano leaves

1/8 teaspoon ground red pepper(cayenne)

4 black peppercorns

4 sprigs cilantro

1 small onion,sliced

2 pounds salmon,whitefish,or medium-fat or fatty fish fillets

lemon wedges,if desired

Cucumber Sauce:

1 cup sour cream

1 cup plain yogurt

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1 tsp ground cumin

1/2 tsp salt

2 medium cucumbers,peeled,seede and coarsely shredded

Procedure:

Prepare cucumber sauce

Mix all ingredients for cucumber sauce together. Cover and refrigerate about 2 hours or until chilled.

Cold Salmon:

1. Heat all ingredients except salmon fillets and lemon wedges to boiling in 12 inch skillet;reduce heat to low. Cover and simmer 5 minutes

2.Cut salmon into 6 serving pieces. Place salmon in skillet;add water to cover if necessary. Heat to boiling;reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.

3. Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.

4. Serve salmon with sauce and lemon wedges.

Serving Size:

6 servings