Trout in Herb & Cream Sauce (and Court Bouillon)

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Preparation time:
Cooking time:

Difficulty:
Serves: 4

Ingredients

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

COURT BOUILLON

1 celery rib, halved
1 small onion, peeled and halved
1 bay leaf
1 lemon, halved
3 cups dry white wine
6 cups water
Salt and pepper to taste

Method

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.

COURT BOUILLON FOR POACHING FISH
MAKES ENOUGH BROTH TO POACH UP TO 2 POUNDS OF FISH

Place all ingredients in a large saucepan. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for about 30 minutes. Strain out the vegetables, lemon and bay leaf. Proceed with the poaching recipe.
Serve at once, garnished with lemon slices.

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