Trout in Herb & Cream Sauce
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
rainbow trout
gutted |
* |
| 1 ¼ | cup |
cream
|
|
| ⅓ | cup |
butter
|
|
| 1 | x |
herbs
mixed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
rainbow trout
gutted |
* |
| 296 | ml |
cream
|
|
| 79 | ml |
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.
