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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