Braised Trout With Green Sauce

Recipe Ingredients

2 teaspoons	10ml	Butter
2 teaspoons	10ml	Shallots - peeled, sliced (medium)
2		Fresh thyme sprigs
1/3 cup	78ml	White wine
2/3 cup	157ml	Fish stock
4		Trout - boned, gutted
3 tablespoons	45ml	Cream
3 tablespoons	45ml	Green Butter - see * Note
2 teaspoons	10ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Finely-chopped tomatoes
		Chervil sprigs

Recipe Instructions

* Note: See the "Green Butter" recipe which is included in this collection.

Preheat oven to 400 degrees.

In a large deep skillet over medium heat melt butter. Add shallots and thyme and cook without coloring for 4 to 5 minutes or until the onions are tender. Add the wine and stock and bring to a simmer. Add the whole trout and cover with foil. Place in oven for 5 minutes turning the trout after 2 1/2 minutes.

Remove the trout from the pan, peel back the skin from the top fillet and place on plate, keep warm.

Return cooking liquid to pan over high heat. Reduce until the pan is almost dry and then add the cream and reduce until thick. Swirl in the Green Butter off the direct flame, add lemon juice and season with salt and pepper. Strain through a fine-mesh strainer and ladle over trout.

Garnish with chopped tomato and chervil sprigs.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8895 broadcast 05-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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