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