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Trout In Herb & Cream Sauce
fish, irish
4 single rainbow trout, gutted
300 ml cream
85 gm butter
1 mixture of herbs*
* Finely chopped parsley, chives, basil, watercress, etc etc. Poach the fish in court-bouillon for 10-12 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.
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