John Myers
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Herbal Trout with Cream Sauce
The perfect herbal trout with cream sauce recipe with a picture and simple step-by-step instructions.
- 4 piece Trout freshly cut fish
- 125 ml Water
- 125 ml White wine dry
- 1 tbsp Butter
- 2 tbsp Chopped herbs
- 1 piece Lemon fresh
- 125 ml Cream
- 1 tsp Food starch
- 1 pinch Salt
- 1 pinch Pepper from the grinder
Trout
- Bring water, wine, butter and mixed herbs (dill, chervil, chives, parsley and tarragon) to a boil in a large saucepan. Squeeze half a lemon and add the juice. Put in the trout and let it steep for 15 minutes in a closed pot on the lowest possible heat. Lift out, arrange on a plate and keep warm.
sauce
- Whisk the cream with cornstarch, stir into the fish sauce and bring to the boil. Reduce by half, then season with salt and pepper.
- Pour the sauce over the trout. Jacket potatoes also taste good.
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