Description

Serves 10

Ingredients

• 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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