Trout In Herb And Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Irish | Irish, Seafood | 4 | Servings |
INGREDIENTS
| 4 | Rainbow trout, gutted | |
| 300 | Cream | |
| 85 | g | Butter |
| Mixture of herbs* |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 45.7mg
Sodium: 2.3mg
Potassium: 5.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g