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Author Topic: Sauce Recipe  (Read 7897 times)
Floater1
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« on: April 17, 2009, 10:35:08 PM »

Anyone have a decent recipe for a sauce to accompany trout / whitefish?  Something to wetten down the taters and veg. Roll Eyes
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Floater1
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« Reply #1 on: December 23, 2009, 12:37:14 AM »

This is a half decent attempt that works... apolgies but has to use metric...

A little sauce for a couple of mid size fillets:

Couple of fillets of trout / grayling scattered with dill / splash of lemon, etc..
1/4 onion - minced or very finely diced
1 knob of butter  Grin
1/4 small glass white wine
half a small tub of single cream
small cup of milk
table spoon of fresh finely chopped parsley
1/4 teaspoon mixed herbs
salt to taste
black pepper

1. fry onions in butter/ black pepper for about 5 mins
2. add white wine and allow to reduce
3.

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Floater1
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« Reply #2 on: December 23, 2009, 12:56:59 AM »

This is a half decent attempt that works... apolgies but has to use metric...

A little sauce for a couple of mid size fillets:

Couple of fillets of trout / grayling scattered with dill / splash of lemon, etc..
1/4 onion - minced or very finely diced (or a couple of challotes if you really prefer!)
1 knob of butter  Grin
1/4 small glass white wine
half a small tub of single cream
small cup of milk
table spoon of fresh finely chopped parsley
1/4 teaspoon mixed herbs
salt to taste
black pepper

1. fry onions in butter/ black pepper for about 4-5 mins
2. add white wine and allow to reduce
3.

oops, typing with my thumbs there,..hick...

3. add half the cream, mixed herbs, salt and half the parsley, simmer for a couple of minutes.  Add  some of the milk if it gets too dry, keep stirring.

4. if you cook the trout in the microwave for a few minutes, nows the time.

5. Keep the sauce on a low simmer / bubble, add the cream / milk gradually for a few more minutes and when the trouts nearly ready (say 1-2 mins?) add the rest of the parsley.

6. The cream will thinken the sauce up a lot but keep it thinned with more milk if needed, most important, keep on stirring the sauce to get the texture right, right to the end.

7. Plate up the trout with new potatoes tossed in butter / parsley, then serve with the sauce... yum yum trout.  Enjoy.   Wink

This works for myself and others I've cooked for but if theres any advancements suggested they'll be much appreciated.

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