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This Irish main features Rainbow trout, gutted 85 g Butter, Cream Mixture of herbs*. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Trout In Herb And Cream Sauce (Irish
Description
This Irish main features Rainbow trout, gutted 85 g Butter, Cream Mixture of herbs*. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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* Finely chopped parsley, chives, basil, watercress, etc etc
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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
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 25648.0kcal
- % Daily Value *
- Total Fat 2705.4g4163%
- Saturated Fat 1651.1g8256%
- Cholesterol 8307.0mg2769%
- Sodium 719.0mg30%
- Total Carbohydrate 187.5g63%
- Dietary Fiber 0.0g0%
- Sugars 187.5g
- Protein 179.5g359%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, butter, cream, fish, gutted, herb, herbs, irish, main, mixture, rainbow, sauce, title, trout
