| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Trout – cleaned |
| 1/4 |
pt |
Dry white wine; (150ml) |
| 1 1/2 |
ts |
Schwartz Tarragon |
| 1 |
ts |
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.
A Message from our Provider:
“There’s a limit to God’s patience”