Braised Trout With Green Sauce

Ingredients

some salt and pepper
9 gr butter
2 shallots
2 branches thyme
80 ml wine
5/8 fish stock
4 trout boned
45 ml cream
45 gr green butter recipe follows
10 ml lemon juice
1 tomatoes
1 remove the trout from the
1 return cooking liquid to over high hea reduce until the is almost dry
1 with tomato

Instructions

Green Butter: half bunch flat leaf parsley 1 bunch scallions, green only quarter pound unsalted butter 1 teaspoon fresh lemon juice In a food processor combine all ingredients until smooth, set aside or freeze for later use.