Trout with tarragon and cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Trout - cleaned | |
| ¼ | pint | Dry white wine; (150ml) |
| 1½ | teaspoon | Schwartz Tarragon |
| 1 | teaspoon | Schwartz Parsley |
| 4 | Thin slices lemon | |
| Schwartz Ground Black Pepper | ||
| Salt | ||
| ¼ | pint | Double cream; (150ml) |
Directions
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.
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