Trout In Herbed Cream Sauce

0m
Prep Time
25m
Cook Time
25m
Ready In

Recipe: #22553

January 15, 2016



"Adapted from Time/Life Foods of the World. This Swiss dish is traditionally served with a separate bowl of boiled new potatoes."

Original is 4 servings

Nutritional

  • Serving Size: 1 (201.9 g)
  • Calories 374.1
  • Total Fat - 35.7 g
  • Saturated Fat - 21.6 g
  • Cholesterol - 131.4 mg
  • Sodium - 737.5 mg
  • Total Carbohydrate - 3.6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.7 g
  • Protein - 7.3 g
  • Calcium - 62.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Melt butter in a large, heavy skillet over moderate heat.

Step 2

Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.

Step 3

Stir in parsley, chervil, thyme and tarragon.

Step 4

Add wine and mix well.

Step 5

Remove from heat.

Step 6

Sprinkle trout with salt and pepper.

Step 7

Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.

Step 8

Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.

Step 9

Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.

Step 10

Remove fish to a platter and cover with fresh foil to keep warm.

Step 11

Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.

Step 12

Cook until reduced to a thin film that barely covers bottom of pan.

Step 13

Reduce heat to moderate.

Step 14

Stir in cream and any liquid accumulated from the fish.

Step 15

Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.

Step 16

Cover trout with sauce.

Tips


  • Foil

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