Trout in herb cream sauce (irish)
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Recipe by: octavienne
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 x Rainbow trout, gutted
300 ml Cream
85 g Butter
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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