Trout with herb butter sauce
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Trout with herb butter sauce
  Trout    Butter    Fish    Herbs    Sauces  
Last updated 6/12/2012 1:01:40 AM. Recipe ID 24988. Report a problem with this recipe.
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      Title: Trout with herb butter sauce
 Categories: Fish, Main dish
      Yield: 4 Servings
 
      1 sm Carrot
      1 sm Rib celery
    1/2    Yellow onion
      1 ts Dried thyme
      1 lg Sprig fresh parsley
      3 c  Water
    1/2 c  White wine
  1 1/2 ts Salt

MMMMM---------------------HERB BUTTER SAUCE--------------------------
      2 tb Minced fresh chives
      2 tb Minced fresh parsley
    1/2 ts Tarragon
    1/4 c  Court Bouillon
    1/4 c  White wine
      1 ts White-wine vinegar
      6 tb Butter
      1 ts Lemon juice
           Salt and pepper
      4    Trout fillets, unskinned

MMMMM-----------------------COURT BOUILLON----------------------------
           -OR- salmon-trout fillets
 
  Court Bouillon:  Peel the carrot and cut into thin slices.  Cut
  celery and onion into thin slices.  In a non-reactive pot, combine
  all of the ingredients; bring to a simmer, cover, and cook for 20
  minutes. You should have about 3 cups.  Court Bouillon can be made
  several days ahead, or it can be frozen.
  
  COOKING AND SERVING: Bring Court Bouillon to a simmer.  Put the
  fillets, skin side down, into the simmering liquid, lower heat, and
  poach gently until fish is just cooked through, about 5 minutes.
  Remove fish from the liquid, peel off the skin, and cover to keep
  warm. Strain the Court Bouillon and put 1/4 cup into a small
  saucepan. Reserve remaining bouillon for another use.  Add wine and
  vinegar to the saucepan and bring to a boil; boil about 3 minutes
  until liquid is reduced to 2 tbs. Over the lowest possible heat,
  whisk in the butter a bit at a time.  The butter should soften to
  make a creamy sauce but should not melt completely. Stir in the
  chives, parsley, tarragon, and lemon juice. Season to taste with salt
  and pepper. Serve the fish topped with the sauce.
  
  Yield: 4 servings.
  
  NOTE:  The Herb Butter Sauce here is a variation of the traditional
  French beurre blanc.  The sauce is rich and powerful, yet also subtle
  enough so that it won't overpower the delicate taste of the poached
  fish. The trick to making this sauce is to emulsify the butter
  without melting it, so that the sauce is creamy.  The acid in the
  wine and vinegar aid in the emulsification.  Whisk in the butter, a
  tbs at a time, over the lowest possible heat, moving on and off the
  heat as necessary.
 




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Recipe ID 24988 (Apr 03, 2005)

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