Truites A L'Estragon Recipe
Summary
Preparation Time35 MinCooking Time25 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| 4 trout, 175-225 g (6-8 oz) each, cleaned | ||
| White breadcrumbs | 3 Tablespoon | |
| Tarragon | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| black pepper | 1 | |
| Egg | 1 , beaten | |
| Onion | 1 Small, peeled | |
| Dry white wine | 150 Milliliter | |
| Tarragon sprig | 8 | |
| Butter | 25 Gram | |
| Plain flour | 1 Tablespoon | |
| Single cream | 150 Milliliter | |
Directions
1. Remove the backbones from the trout.
2. Mix the breadcrumbs with half the chopped tarragon. Add salt and pepper and bind the mixture together with beaten egg. Spread a layer of the mixture inside each trout and re-form, pressing firmly to mould the shape.
3. Season the outside of the fish and place in an ovenproof dish with the onion and wine. Place a sprig of tarragon on each trout. Cover with foil.
4. Place in a preheated oven and cook for about 20 minutes until tender.
5. Remove the trout from the dish, reserving the cooking liquor. Carefully remove the heads, tails and skin, and place the fish on a hot serving dish.
6. Strain the cooking liquor and, if necessary, make up to 150 ml (1/4 pint) with water.
7. Melt the butter in a pan, add the flour and cook for 1-2 minutes. Add the cooking liquor and bring to the boil, stirring all the time. Add the cream, stirring, and bring to the boil again. Add salt, pepper and the remaining chopped tarragon.
8. Blanch the remaining sprigs of tarragon by plunging them briefly into a pan of boiling water.
9. Pour the sauce over the fish and garnish with tarragon and the fieurons of pastry, if used.
2. Mix the breadcrumbs with half the chopped tarragon. Add salt and pepper and bind the mixture together with beaten egg. Spread a layer of the mixture inside each trout and re-form, pressing firmly to mould the shape.
3. Season the outside of the fish and place in an ovenproof dish with the onion and wine. Place a sprig of tarragon on each trout. Cover with foil.
4. Place in a preheated oven and cook for about 20 minutes until tender.
5. Remove the trout from the dish, reserving the cooking liquor. Carefully remove the heads, tails and skin, and place the fish on a hot serving dish.
6. Strain the cooking liquor and, if necessary, make up to 150 ml (1/4 pint) with water.
7. Melt the butter in a pan, add the flour and cook for 1-2 minutes. Add the cooking liquor and bring to the boil, stirring all the time. Add the cream, stirring, and bring to the boil again. Add salt, pepper and the remaining chopped tarragon.
8. Blanch the remaining sprigs of tarragon by plunging them briefly into a pan of boiling water.
9. Pour the sauce over the fish and garnish with tarragon and the fieurons of pastry, if used.
Chef
