Trout With Chive Sauce Recipe

Trout With Chive Sauce Recipes

Ingredients :

4 even sized rainbow trout, gutted and fins trimmed

flour mixed with salt and pepper for dredging

60 ml butter, melted

30 ml white wine

280 ml heavy cream

1 small bunch chives, snipped

salt and pepper

Method :

Dredge the trout with the seasoned flour and place on a lightly greased baking sheet. Spoon the melted butter over the fish. Bake in a 400F or Gas 6 for 10 minutes, basting frequently with the butter. Cook until the skin is crisp. Check the fish on the underside close to the bone. If the fish is not cooked through, lower the oven temperature to 325F, Gas 3 for 5 minutes. Pour the wine into a small saucepan and bring to the boil. Boil to reduce by half. Pour on the cream and bring back to the boil. Allow to boil rapidly until the cream thickens slightly. Stir in the snipped chives, reserving some to sprinkle on top, if desired. When the fish are browned remove to a serving dish and spoon over some of the sauce. Sprinkle with the reserved chives and serve the rest of the sauce separately.

Serves 4 - 6

Oven Temperature :

400F, Gas 6


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