Trout with Chive Sauce Recipe
Ingredients
| 4 even-sized rainbow trout, gutted and fins trimmed | ||
| 45 g/1 1/2 oz butter, melted | ||
| White wine | 2 Tablespoon | |
| 280 ml/1/2 pint double cream | ||
| Chives bunch | 1 Small, snipped | |
| Flour mixed with salt and pepper for dredging | ||
| Flour mixed with salt and pepper for dredging | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Dredge the trout with the seasoned flour and place on a lightly greased baking sheet. Spoon the melted butter over the fish.
2. Bake in a 200°C/400°F/Gas Mark 6 oven for about 10 minutes, basting frequently with the butter. Cook until the skin is crisp. Check the fish on the underside close to the bone. If the fish is not cooked through, lower the oven temperature to 160°C/325°F/ Gas Mark 3 for a further 5 minutes.
3. Pour the wine into a small saucepan and bring to the boil. Boil to reduce by half. Pour on the cream and bring back to the boil. Allow to boil rapidly until the cream thickens slightly. Stir in the snipped chives, reserving some to sprinkle on top, if wished.
4. When the fish are browned remove to a serving dish and spoon over some of the sauce. Sprinkle with the reserved chives and serve the rest of the sauce separately.
2. Bake in a 200°C/400°F/Gas Mark 6 oven for about 10 minutes, basting frequently with the butter. Cook until the skin is crisp. Check the fish on the underside close to the bone. If the fish is not cooked through, lower the oven temperature to 160°C/325°F/ Gas Mark 3 for a further 5 minutes.
3. Pour the wine into a small saucepan and bring to the boil. Boil to reduce by half. Pour on the cream and bring back to the boil. Allow to boil rapidly until the cream thickens slightly. Stir in the snipped chives, reserving some to sprinkle on top, if wished.
4. When the fish are browned remove to a serving dish and spoon over some of the sauce. Sprinkle with the reserved chives and serve the rest of the sauce separately.
Chef
