Poached Trout in Cream (English)
Recipe type: Seafood
Serves: 4
  • 2 trout, cleaned
  • juice of 1 lemon
  • 1 dash chopped fresh chopped chives
  • 1 dash chopped fresh parsley
  • 2 1/2 fl ounces single cream
  • fresh breadcrumbs
  • butter, melted
  1. Set oven to 375 degrees F or Mark 5.
  2. Cut the fish from head to vent, gut, wash thoroughly and dry.
  3. Lay side by side in a buttered shallow dish.
  4. Place a knob of butter and a few of the herbs in the centre of the dish. Sprinkle the rest of the herbs over the flsh and add the lemon juice, together with 1 tablespoon of water. Cover the dish and cook for 15 minutes. Heat the cream in a saucepan and pour over the fish.
  5. Sprinkle with breadcrumbs and shavings of butter and brown under the grill.
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