| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Irish |
Seafood, Irish |
4 |
Servings |
INGREDIENTS
| 4 |
x |
Rainbow trout, gutted |
| 300 |
ml |
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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