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
      1/2    minutes.
  
  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
  over trout.
  
  Garnish with chopped tomato and chevil sprigs.
  
  Yield: 4 servings
  
  Green Butter:
  
  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.
  
  Recipe