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Truites A L'Estragon

chef.pierre's picture
  Trout 32 Ounce, cleaned (4 Fishes, 225 G/ 8 Oz Each)
  Fresh white breadcrumbs 3 Tablespoon
  Chopped fresh tarragon 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten
  Onion 1 Small, peeled and sliced
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Fresh tarragon sprig 8
  Butter 1 Ounce (25 Gram)
  Plain flour 1 Tablespoon
  Single cream 1⁄4 Pint (150 Milliliter)

1. Remove the backbones from the trout.
2. Mix the breadcrumbs with half the chopped tarragon. Add salt and pepper and bind the mixture together with beaten egg. Spread a layer of the mixture inside each trout and re-form, pressing firmly to mould the shape.
3. Season the outside of the fish and place in an ovenproof dish with the onion and wine. Place a sprig of tarragon on each trout. Cover with foil.
4. Place in a preheated oven and cook for about 20 minutes until tender.
5. Remove the trout from the dish, reserving the cooking liquor. Carefully remove the heads, tails and skin, and place the fish on a hot serving dish.
6. Strain the cooking liquor and, if necessary, make up to 150 ml (1/4 pint) with water.
7. Melt the butter in a pan, add the flour and cook for 1-2 minutes. Add the cooking liquor and bring to the boil, stirring all the time. Add the cream, stirring, and bring to the boil again. Add salt, pepper and the remaining chopped tarragon.
8. Blanch the remaining sprigs of tarragon by plunging them briefly into a pan of boiling water.
9. Pour the sauce over the fish and garnish with tarragon and the fieurons of pastry, if used.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes

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