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Trout in Herb & Cream Sauce

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Submitted by hummy

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

4 4
EACH EACH RAINBOW TROUT
gutted *
1 ¼ 296
CUP ML CREAM
79
CUP ML BUTTER
1 1
X 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 Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 281 96% 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?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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