Trout Ardenne Style Recipe
Ingredients
4 whole trout (each about 3/4 pound)
1 cup white wine
1 cup water
2 carrots, peeled and sliced
1 leek, sliced
1 sprig parsley
1/4 teaspoon thyme
1 bay leaf
1 clove
1/2 teaspoon salt
6 peppercorns, crushed
2 teaspoons cornstarch
3 tablespoons butter, softened
1 tablespoon finely chopped parsley
Directions
Pour the wine into a pan and add the water, carrots, leek, parsley, thyme, bay leaf, clove, salt and peppercorns.
Bring to a boil, lower the heat and simmer for 30 minutes.
Poach the trout in this court bouillon for 6 to 10 minutes.
Carefully remove the trout from the broth and place on a warm serving dish.
Strain the broth, place over high heat and reduce to 1 cup.
Thicken the liquid with the cornstarch dissolved in 2 tablespoons of cold water.
Add the butter and beat it in with a wire whisk until the butter is dissolved.
Pour the sauce over the trout and sprinkle with parsley.
Bring to a boil, lower the heat and simmer for 30 minutes.
Poach the trout in this court bouillon for 6 to 10 minutes.
Carefully remove the trout from the broth and place on a warm serving dish.
Strain the broth, place over high heat and reduce to 1 cup.
Thicken the liquid with the cornstarch dissolved in 2 tablespoons of cold water.
Add the butter and beat it in with a wire whisk until the butter is dissolved.
Pour the sauce over the trout and sprinkle with parsley.
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