Trout In Herbs And Cream Sauce
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.
Send mail to firstname.lastname@example.org with
questions or comments about this web site.