Baked Trout With Peter Brave's Beurre Blanc Sauce
Ready In: 30 mins
Serves: 4
Ingredients
- 4 trout fillets (or other freshly-caught fish filets)
- salt
- pepper
- herbes de provence
- 1⁄2 cup butter, room temperature
- 1 cup white wine (Pinot Grigio)
- 1 large shallot, minced
- cooked rice, to serve
Directions
- For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
- Remove from heat and quickly whisk in butter.
- Return to very low heat to warm; do not allow to boil.
- For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
- Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
- Place the trout over the rice and pour over sauce.
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