Baked Trout With Peter Brave's Beurre Blanc Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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