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Trout In Herb And Cream Sauce (Irish) | |||||
Course : Fish Serves: 4 |
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Ingredients:
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Preparation / Directions:* Finely chopped parsley, chives, basil, watercress, etc etc.
Poach the fish in court-bouillon for 10-12 minutes.
Lift out carefully: remove skin and eyes. Keep warm. Boil the cream until it reduces by half. Whisk in knobs of butter gradually.
Finally, add in finely chopped herbs. Pour the sauce into a serving dish and arrange the fish on top.
Serve at once, garnished with lemon slices.
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