Don't miss another issue…      Subscribe

Trout in Herb and Cream Sauce

 

29

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

4 each rainbow trout
gutted
*
1 ¼ cup cream
cup butter
1 x herbs
mixed
*

Directions

Poach the fish in court-bouillon for 10 to 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 28196% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 139mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 19% Vitamin C 1%
Calcium 8% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed