in Recipes

Brook trout à la Nelson

updated

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Ingredients for 2 servings:

  • 50 g onion(s), diced
  • 90 g butter
  • 600 g fish fillet(s) (char), ready to cook
  • ¼ liter dry white wine
  • ⅛ liter fish stock
  • ¼ liter whipped cream
  • 200 g potato(s), small balls from the jar
  • Salt
  • pepper
  • lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

In a saucepan, sauté the diced onions in melted butter until translucent. Place the fish on top of the translucent onions. Then sauté lightly, then bring to a boil with the white wine and fish stock. Let it simmer for 5-7 minutes. Carefully remove the fish and keep warm. Reduce the remaining stock by half with cream. Cook the potato balls in salted water for a good 10 minutes until tender. Finally, season the sauce with salt, pepper, and lemon juice, and serve with the potato balls and fish fillet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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