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Ingredientes
- 2 tsp Butter
- 2 med Shallots peeled, sliced
- 2 x Fresh thyme sprigs
- 1/3 c. White wine
- 2/3 c. Fish stock
- 4 x Trout boned, gutted
- 3 Tbsp. Cream
- 3 Tbsp. Green Butter see * Note
- 2 tsp Lemon juice Salt to taste Freshly-grnd black pepper to taste Finely-minced tomatoes Chervil sprigs
Direcciones
- Preheat oven to 400 degrees.
- In a large deep skillet over medium heat heat butter. Add in shallots and thyme and cook without coloring for 4 to 5 min or possibly till the onions are tender. Add in the wine and stock and bring to a simmer. Add in the whole trout and cover with foil. Place in oven for 5 min turning the trout after 2 1/2 min.
- Remove the trout from the pan, peel back the skin from the top fillet and place on plate, keep hot.
- Return cooking liquid to pan over high heat. Reduce till the pan is almost dry and then add in the cream and reduce till thick. Swirl in the Green Butter off the direct flame, add in lemon juice and season with salt and pepper. Strain through a fine-mesh strainer and ladle over trout.
- Garnish with minced tomato and chervil sprigs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 161 | 63% |
| Total Fat 18.19g | 23% |
| Saturated Fat 9.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 251mg | 10% |
| Potassium 356mg | 10% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.22g | 0% |
| Protein 17.65g | 28% |
