| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Butter |
| 2 |
md |
Shallots, peeled and sliced |
| 2 |
|
Branches fresh thyme |
| 1/3 |
c |
White wine |
| 2/3 |
c |
Fish stock |
| 4 |
|
Trout, boned and gutted |
| 3 |
tb |
Cream |
| 3 |
tb |
Green butter, recipe follows |
| 2 |
ts |
Lemon juice |
|
|
Finely chopped tomatoes and chervil, for garnish sprigs |
INSTRUCTIONS
Preheat oven to 400 degrees.
In a large deep skillet over medium heat melt butter. Add shallots and
thyme and cook without coloring for 4 to 5 minutes or until the onions are
tender. Add the wine and stock and bring to a simmer. Add the whole trout
and cover with foil. Place in oven for 5 minutes turning the trout after 2
1/2 minutes.
Remove the trout from the pan, peel back the skin from the top fillet and
place on plate, keep warm.
Return cooking liquid to pan over high heat. Reduce until the pan is almost
dry and then add the cream and reduce until thick. Swirl in the green
butter off the direct flame, add lemon juice and season with salt and
pepper. Strain through a fine mess strainer and ladle over trout.
Garnish with chopped tomato and chevil sprigs.
Yield: 4 servings
Green Butter:
1/2 bunch flat leaf parsley 1 bunch scallions, green only 1/4 pound
unsalted butter 1 teaspoon fresh lemon juice
In a food processor combine all ingredients until smooth, set aside or
freeze for later use.
Recipe by: Cooking Live Show #8895 Posted to MC-Recipe Digest V1 #629 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”