Trout in Herb & Cream Sauce- Irish
trout in herb and cream sauce 
 
4   rainbow trout, cleaned
300 millileters  cream (approximately a cup)***
85 butter (approximately 1/2 cup)***
  mixture of herbs finely chopped parsley, chives, watercress, etc.
 
***(not sure of exact measurements but this should take care of it) 
 
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. 
 
servings: 4 
 
recipe found on another food group list serve. 
 
 
-- 
(ID: 3149) Mirror: rec.food.recipes: Sun, Mar 20, 2005


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