Sea Trout With Artichoke Cream
|Crushed shallot||1 Cup (16 tbs)|
|White wine||3 Tablespoon|
|Frozen artichoke puree||7 Ounce|
|Sour cream||1⁄3 Cup (5.33 tbs) (Crème Fraiche)|
|Sea trout fillets||2 Pound|
|Lemon juice||3 Tablespoon|
Put the shallot in a large bowl with the white wine and 2 (1) tablespoons of butter.
Microwave for 2 minutes on HIGH.
Add the artichoke puree to the bowl and microwave on HIGH for 3 minutes.
Stir in the sour cream (creme fraiche).
Add salt and pepper to taste and stir well.
Rinse the fish under cold running water and pat dry on kitchen paper.
Cut each fillet in half.
Sprinkle salt and pepper over the base of an oval dish and put the fish fillets in the dish.
Sprinkle with salt and pepper and dot with the remaining butter.
Cover and microwave on HIGH for 5 minutes.
When the fish is cooked, lift out on to a serving dish.
Rinse the basil, remove the leaves and snip them with kitchen scissors, over the fish.
Pour the lemon juice over.
Add the cooking liquid from the fish to the artichoke sauce and stir well.