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Braised Trout

 

29

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 teaspoons butter
2 medium shallots
peeled, sliced
*
2 branches thyme
*
cup white wine
*
cups fish stock
4 each trout
boned and gutted
*
3 tablespoons cream
3 tablespoons butter
2 teaspoons 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 12493% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 209mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 9% Vitamin C 3%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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