Truite a La Creme Zugoise (Trout in Herbed Cream Sauce)

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a large, heavy skillet over moderate heat.
  • Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes.
  • Stir in parsley, chervil, thyme and tarragon.
  • Add wine and mix well.
  • Remove from heat.
  • Sprinkle trout with salt and pepper.
  • Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary.
  • Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish.
  • Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through.
  • Remove fish to a platter and cover with fresh foil to keep warm.
  • Bring liquid in skillet to a boil over high heat, stirring or whisking constantly.
  • Cook until reduced to a thin film that barely covers bottom of pan.
  • Reduce heat to moderate.
  • Stir in cream and any liquid accumulated from the fish.
  • Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes.
  • Cover trout with sauce.
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