Braised Trout With Green Sauce
Trout Greens Sauces
Last updated 6/12/2012 1:10:05 AM. Recipe ID 37222. Report a problem with this recipe.
Title: Braised trout with green sauce
Categories: Cooking liv, Import
Yield: 1 Servings
2 ts Butter
2 md Shallots, peeled and sliced
2 Branches fresh thyme
1/3 c White wine
2/3 c Fish stock
4 Trout, boned and gutted
3 tb Cream
3 tb Green butter, recipe follows
2 ts Lemon juice
Finely chopped tomatoes and
-chervil, for garnish sprigs
Preheat oven to 400 degrees.
In a large deep skillet over medium heat melt butter. Add shallots and
thyme and cook without coloring for 4 to 5 minutes or until the
onions are tender. Add the wine and stock and bring to a simmer. Add
the whole trout and cover with foil. Place in oven for 5 minutes
turning the trout after 2
Remove the trout from the pan, peel back the skin from the top fillet
and place on plate, keep warm.
Return cooking liquid to pan over high heat. Reduce until the pan is
almost dry and then add the cream and reduce until thick. Swirl in
the green butter off the direct flame, add lemon juice and season
with salt and pepper. Strain through a fine mess strainer and ladle
Garnish with chopped tomato and chevil sprigs.
Yield: 4 servings
1/2 bunch flat leaf parsley 1 bunch scallions, green only 1/4 pound
unsalted butter 1 teaspoon fresh lemon juice
In a food processor combine all ingredients until smooth, set aside or
freeze for later use.
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