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Trout in tarragon sauce recipe
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How to make Trout in tarragon sauceIngredientsTrout in tarragon sauce Truites a l estragon serves 4 4 trout salt and pepper 150ml / 1/4 pint of white wine 150ml / 1/4 pint of water a slice of onion 1 carrot sliced a handful of tarragon 40g /1½ ozs of butter 25g / 1oz of plain flour 150ml / 1/4 pint of double cream Clean the trout and remove the eyes and fins, season inside and out. Then place in a heat proof dish. Add the wine and the water to cover the fish. Add the onion, carrot and a sprig of tarragon. Cover with a lid and poach in a moderately hot oven, 190c or 375f gas 5, for 20 mins or until cooked. Remove the trout, drain and place on a serving dish and keep warm. Strain the liquid which the trout was cooked in into a saucepan and boil to reduce by half. Blend the butter and flour and whisk into the boiling liquid. Add the cream and boil gently for 4 to 5 mins Add 2 / 3 tablespoons of chopped tarragon. Season and pour over the trout garnish with whole tarragon leaves. Holiday cottages to rent in Brittany
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