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Trout In Herb and Cream Sauce (Irish)

Trout In Herb and Cream Sauce (Irish)
Main Ingredient: Various Fish Trout

Cuisine: Irish

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Trout In Herb and Cream Sauce (Irish) ingredients

  • 4 Rainbow trout, gutted
  • 300 ml Cream
  • 85 g butter
  • Mixture of herbs*

Cooking Trout In Herb and Cream Sauce (Irish)

1. * Finely chopped parsley, chives, basil, watercress, etc etc.  Poachi the fish in court-bouillon for 10-12 minutes.
2. Lift out carefully: remove skin and eyes.
3. Keep warm.
4. Boil the cream until it reduces by half.
5. Whiski in knobs of butter gradually.
6. Finally, add in finely chopped herbs.
7. Pour the sauce into a serving dish and arrange the fish on top. Serve at once, garnished with lemon slices.


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