Trout With Tarragon And Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Schwartz, Schwartz2 | 4 | Servings | |
INGREDIENTS
| 4 | Trout – cleaned | |
| 1/4 | pt | Dry white wine, 150ml |
| 1 1/2 | t | Schwartz Tarragon |
| 1 | t | Schwartz Parsley |
| 4 | Thin slices lemon | |
| Schwartz Ground Black Pepper | ||
| Salt | ||
| 1/4 | pt | Double cream, 150ml |
INSTRUCTIONS
Place the trout in a large pan with the wine, Tarragon, Parsley, lemon slices, Pepper and salt. Cover and simmer gently for 10-15 minutes. Remove the fish and keep warm. Discard the slices of lemon and bring the liquid to the boil to reduce a little. Stir in the cream and reheat. Pour over the fish and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 78
Total Fat: 8.6g
Cholesterol: 197.2mg
Sodium: 211.9mg
Potassium: 849mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 40g