Trout with Herb Butter Sauce

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.