Trout in Herb and Cream Sauce

                                                                                       Love Cheshire, Love Food

 

 

 

Preparation time: 5 mins, Cooking time: 15 mins                Back

Ingredients

4 Rainbow Trout, gutted
300ml (½ pint) Cream
75g (3oz) Butter
Mixture of herbs (parsley, chives, basil, watercress, etc)
Salt and Black Pepper

 

 

 

 

 

 

 

Method
 

  1. Poach the fish in court-bouillon for 10-12 minutes.

  2. Lift out carefully, remove the skin.
    Keep warm.

  3. Boil the cream until it reduces by half.

  4. Whisk in knobs of butter gradually.

  5. Finally, add in finely chopped herbs.

  6. Pour the sauce into a serving dish and arrange the fish on top.

  7. Serve at once, garnished with lemon slices.

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