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Trout In Herbs


Trout In Herbs And Cream Sauce


6 medium Rainbow trout, gutted and clean well
350 ml. Fresh cream
100 grams Butter
Mixture of herbs like:
1 tbsp. Fresh parsley, finely chopped
1 tbsp. Fresh chives, finely chopped
1 tbsp. Fresh basil, finely chopped
1 tbsp. Fresh watercress, freshly chopped
pinch Salt and pepper, optional

Poach the fish in court-bouillon for 10-12 minutes.

Lift out carefully, remove the skin and the eyes, keep warm.

Boil the cream in medium saucepan until it reduced by half.

Whisk in pieces of butter gradually.

Then 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.

Serve 4-6 people.



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Last modified: May 26, 2003