Recipe By : Cooking Live Show #8895
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Butter
2 md Shallots -- peeled and sliced
2 Fresh thyme sprigs
1/3 c White wine
2/3 c Fish stock
4 Trout -- boned and gutted
3 tb Cream
3 tb Green butter -- recipe follows
2 ts Lemon juice
Green Butter:
1/2 bn Flat leaf parsley
1 bn Scallions -- green part only
1/2 c Unsalted butter
1 ts Fresh lemon juice
Garnishes:
Tomatoes -- finely chopped
Chervil sprigs
Green Butter:
In a food processor combine all ingredients until smooth, set aside
or freeze for later use.
Braised Trout:
Preheat oven to 400°F.
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.
