P
Preston Pittman
Guest
Trout In Herb And Cream Sauce
4 Rainbow trout, cleaned
300 ml Cream (approximately a cup)***
85 g Butter (approximately 1/2 cup)***
Mixture of herbs Finely chopped parsley, chives, watercress, etc.
***(Not sure of exact measurements but this should take care of it)
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.
Servings: 4
recipe found on another food group list serve.
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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4 Rainbow trout, cleaned
300 ml Cream (approximately a cup)***
85 g Butter (approximately 1/2 cup)***
Mixture of herbs Finely chopped parsley, chives, watercress, etc.
***(Not sure of exact measurements but this should take care of it)
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.
Servings: 4
recipe found on another food group list serve.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/