4 Rainbow Trout, gutted
300ml (½ pint) Cream
75g (3oz) Butter
Mixture of herbs (parsley, chives, basil, watercress, etc)
Salt and Black Pepper
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
Poach the fish in court-bouillon for 10-12 minutes.
Lift out carefully, remove the skin.
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.