Trout in Herb and Cream Sauce Recipe

Free Recipe Trout in Herb and Cream Sauce

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Trout in Herb and Cream Sauce Recipe

4 x Rainbow trout, gutted
300 ml Cream
85 g Butter
Mixture of herbs*

Trout in Herb and Cream Sauce Preparation

* 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.

Cooking Temperature:

Recipe Serves: 4

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