Trout in herb & cream sauce (irish)
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Trout in herb & cream sauce (irish)
  Trout    Irish    Fish    Herbs    Creams    Sauces  
Last updated 6/12/2012 1:27:46 AM. Recipe ID 62832. Report a problem with this recipe.
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      Title: Trout in herb & cream sauce (irish)
 Categories: Fish, Irish
      Yield: 4 Servings
 
      4 x  Rainbow trout, gutted
    300 ml Cream
     85 g  Butter
           Mixture of herbs*
 
  * Finely chopped parsley, chives, basil, watercress, etc etc. 
  Poach the fish in court-bouillon for 10-12 minutes. Lift out
  carefully: remove skin and eyes.  Keep warm. Boil the cream until it
  reduces by half. Whisk in knobs of butter gradually. 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.
 




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Recipe ID 62832 (Apr 03, 2005)

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