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Braised Trout With Green Sauce

Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlButter
2 teaspoons 10mlShallots - peeled, sliced (medium)
2   Fresh thyme sprigs
1/3 cup 78mlWhite wine
2/3 cup 157mlFish stock
4   Trout - boned, gutted
3 tablespoons 45mlCream
3 tablespoons 45mlGreen Butter - see * Note
2 teaspoons 10mlLemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste
  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.

COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8895 broadcast 05-30-1997) - Downloaded from their Web-Site -


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