Trout In Herb And Cream Sauce (irish) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Rainbow trout, gutted
85 gram: Butter,
300 milliliter: Cream,
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.
Source from luhu.jp
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.
Source from luhu.jp