Try this Braised Trout with Green Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. In a large deep skillet over medium heat melt butter. Add shallots and thyme and cook without coloring for 4 to 5 minutes or until the onions are tender. Add the wine and stock and bring to a simmer. Add the whole trout and cover with foil. Place in oven for 5 minutes turning the trout after 2 1/2 minutes. Remove the trout from the pan, peel back the skin from the top fillet and place on plate, keep warm. Return cooking liquid to pan over high heat. Reduce until the pan is almost dry and then add the cream and reduce until thick. Swirl in the green butter off the direct flame, add lemon juice and season with salt and pepper. Strain through a fine mess strainer and ladle over trout. Garnish with chopped tomato and chevil sprigs. Yield: 4 servings Green Butter: 1/2 bunch flat leaf parsley 1 bunch scallions, green only 1/4 pound unsalted butter 1 teaspoon fresh lemon juice In a food processor combine all ingredients until smooth, set aside or freeze for later use. Recipe by: Cooking Live Show #8895 Posted to MC-Recipe Digest V1 #629 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 269 | ||
Calories from Fat: 229 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 83mg | 26 % | |
Sodium 316.1mg | 11 % | |
Potassium 299.5mg | 8 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.4g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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