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Braised Trout in Champagne sauce

Ingredients : serves 4 4 salmon trout, each weighing about 275 g (10 oz), cleaned ( but with heads and tails ), 20g of butter, 1 onion, 1 carrot, 1 clove, 1 tbsp of chopped tarragon, 1 clove of garlic, a bunch of mixed herbs ( thyme, rosemary, bay leaf, chervil, the white of a leek ) salt and pepper, 3 glasses of champagne. For the sauce : 100g of butter, 20g of flour, 10cl of cream, 2 egg yolks, a little lemon juice.

Method :

1. Arrange the trout in a single layer in a shallow buttered dish. Season the inside of the trout to taste.

Cover with slices of carrot, onion, garlic, the tarragon, add the clove, salt and pepper to taste. Pour the champagne over the trout.

2. Cover and bake at 180°C (350°F) mark 4 for about 25 minutes, until the trout are tender and regularly baste them with the juice…

3. Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail intact. Leave to cool. Strain the cooking juice through a sieve and discard all the other ingredients ( onion, carrot etc… )

4. Just before serving, make the sauce: add the cream, lemon juice, the two egg yokes to the cooking juice, simmer for a few minutes and season to taste.

5. Coat the trout in some of the sauce, leaving the head and tail exposed. Garnish with chopped tarragon. Serve the remaining sauce separately in a bowl. Accompany with potatoes and a green vegetable or rice.

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