Trout with Herb Butter Sauce
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
carrots
|
|
| 1 | small |
celery stalks
|
*
|
| ½ | each |
yellow onion
|
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | large |
parsley leaves
fresh |
*
|
| 3 | cups |
water
|
|
| ½ | cup |
white wine
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | x |
court bouillon
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
carrots
|
|
| 1 | small |
celery stalks
|
*
|
| 0.5 | each |
yellow onion
|
|
| 5 | ml |
thyme
dried |
*
|
| 1 | large |
parsley leaves
fresh |
*
|
| 7.1E+2 | ml |
water
|
|
| 118 | ml |
white wine
|
*
|
| 7.5 | ml |
salt
|
|
| 1 | x |
court bouillon
|
* |
Directions
Peel the carrot and cut into thin slices.
Cut celery and onion into thin slices.
In a non-reactive pot, combine all of the ingredients; bring to a simmer, cover, and cook for 20 minutes.
You should have about 3 cups.
Court Bouillon can be made several days ahead, or it can be frozen.
Bring Court Bouillon to a simmer.
Put the fillets, skin side down, into the simmering liquid, lower heat, and poach gently until fish is just cooked through, about 5 minutes.
Remove fish from the liquid, peel off the skin, and cover to keep warm.
Strain the Court Bouillon and put ¼ cup into a small saucepan.
Reserve remaining bouillon for another use.
Add wine and vinegar to the saucepan and bring to a boil; boil about 3 minutes until liquid is reduced to 2 tbs.
Over the lowest possible heat, whisk in the butter a bit at a time.
The butter should soften to make a creamy sauce but should not melt completely.
Stir in the chives, parsley, tarragon, and lemon juice.
Season to taste with salt and pepper.
Serve the fish topped with the sauce.
