Trout in Dijon Mustard Sauce Recipe
Ingredients
| 25 g / 1 oz / 2 tbsp butter | ||
| Oil | 2 Tablespoon | |
| 4 shallots, peeled and finely chopped | ||
| 4 medium-sized trout, cleaned, scaled, and washed | ||
| 150 ml / 1/4 pt / 2/3 cup white Burgundy | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Dijon Mustard | 2 Tablespoon | |
| Cream fresh | 3 Tablespoon | |
| Chives | 1 Cup (16 tbs), chopped | |
Directions
Heat butter and oil in a large frying pan.
Add shallots, and saute until soft.
Lay fish on top of shallots.
Season, and add white wine.
Slowly bring to boil, and simmer for about 20 min.
turning fish once or twice.
When they are tender but not soft, transfer them to a hot serving dish, and keep warm.
Stir pan juices over a high heat until they have reduced.
Adjust seasoning, and add mustard and cream.
Gently heat for a moment (do not boil).
Pour over fish, and garnish with chives.
Add shallots, and saute until soft.
Lay fish on top of shallots.
Season, and add white wine.
Slowly bring to boil, and simmer for about 20 min.
turning fish once or twice.
When they are tender but not soft, transfer them to a hot serving dish, and keep warm.
Stir pan juices over a high heat until they have reduced.
Adjust seasoning, and add mustard and cream.
Gently heat for a moment (do not boil).
Pour over fish, and garnish with chives.
Chef
