Trout in herb and cream sauce (irish)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | Rainbow trout, gutted |
| 300 | millilitres | Cream |
| 85 | grams | Butter |
| Mixture of herbs* | ||
Directions
* Finely chopped parsley, chives, basil, watercress, etc etc.
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.