Trout in Herb and Cream Sauce

30 minutes Prep: 10 minutes Cook: 15 minutes

281 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	rainbow trout	gutted
1 1/4	cup	cream
1/3	cup	butter
1	x	herbs	mixed

Directions

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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Nutrition Facts

Serving Size 94g

Amount per Serving

Calories 281 96% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 19.0g	94%
Trans Fat 0.0g
Cholesterol 90mg	30%
Sodium 139mg	6%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 2.0g	4%

Vitamin A	19%		Vitamin C	1%
Calcium	8%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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