Braised Trout
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
|
|
| 2 | medium |
shallots
peeled, sliced |
*
|
| 2 | branches |
thyme
|
*
|
| ⅓ | cup |
white wine
|
*
|
| ⅔ | cups |
fish stock
|
|
| 4 | each |
trout
boned and gutted |
*
|
| 3 | tablespoons |
cream
|
|
| 3 | tablespoons |
butter
|
|
| 2 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
|
|
| 2 | medium |
shallots
peeled, sliced |
*
|
| 2 | branches |
thyme
|
*
|
| 79 | ml |
white wine
|
*
|
| 158 | ml |
fish stock
|
|
| 4 | each |
trout
boned and gutted |
*
|
| 45 | ml |
cream
|
|
| 45 | ml |
butter
|
|
| 1E+1 | ml |
lemon juice
|
|
Directions
Preheat oven to 400℉ (200℃).
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 2½ 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 str ainer and ladle over trout.
Garnish with chopped tomato and chevil sprigs.
