Description
Ingredients for 10 serves
- 10 pc trout (250g each)
- 100g shallots
- 500ml white wine
- 500ml fish stock
- 1pc lemon
- 30g butter
- 30g flour
- q.s. parsley
- 20g butter
- 3pc eggs
- 350ml crème fraiche
- q.s. salt, Cayenne pepper
Directions
- clean trouts
- butter a plate
- sprinkle chopped shallots
- put seasoned trouts on top
- add white wine and fish stock
- cover with kitchen foil
- heat oven to 160˚C and poach for about 8 minutes
- keep warm
- reduce braising liquid and bind with kneaded butter
- add crème fraiche and reduce butter
- finish with a dash of lime juice
- check seasoning
- pass sauce through a sieve
- arrange trouts on a hot, buttered plate
- spoon sauce
- sprinkle with chopped parsley
- serve remaining sauce in a sauce boat
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