Trout in Herb and Cream Sauce
Serves 4
4 Rainbow Trout, gutted
300ml (½ pint) Cream
75g (3oz) Butter
Mixture of herbs (parsley, chives, basil, watercress, etc)
Salt and Black Pepper
Poach the fish in court-bouillon for 10-12 minutes.
Lift out carefully, remove the skin.
Keep warm.
Boil the cream until it reduces by half.
Whisk in knobs of butter gradually.
Finally, add in finely chopped herbs.
Pour the sauce into a serving dish and arrange the fish on top.
Serve at once, garnished with lemon slices.
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