Trout in herb and cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | Rainbow trout, gutted |
| 300 | millilitres | Cream |
| 85 | grams | Butter |
| Mixture of herbs* | ||
Directions
* Finely chopped parsley, chives, basil, watercress, etc etc. Poach the fish in court-bouillon for 10-12 minutes. Lift out carefully: remove skin and eyes. 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.
File
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