Trout with lemon and creamy sauce
Difficulty level: easy
Servings 4 people
Ingredients
- 2 beautiful trout emptied
- 1 boot spring onions
- 2 lemons
- 400 g potatoes shot
- 1 c. tbsp coarse salt
- 15 g butter + 1 drizzle of oil
For the creamy sauce
- 1 shallot
- 10 g butter
- 150 ml of cream whole liquid
- 100 ml of wine dry white
- Salt
- Pepper
Instructions
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Wash the potatoes.
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Place them in a hot pan with 15 g of butter and a drizzle of oil to prevent the butter from burning. Season with 1 teaspoon of coarse salt and cook for about 20 minutes, stirring occasionally.
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Place the fish on a baking tray lined with parchment paper. Salt and pepper the inside of the fish.
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Cut a lemon into slices, distribute half inside the fish and place the rest on top. Squeeze the other lemon and pour half the juice over the fish.
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Wash the spring onions, cut part of them into small pieces to stuff the inside of the fish, then place the rest all around.
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Add a drizzle of olive oil and bake for 10 to 15 minutes at 220°C.
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Peel and finely slice the shallot.
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Brown it with the butter in a saucepan, then add the white wine, bring to the boil and let reduce for 5 minutes. Add the liquid cream, mix well and continue cooking the shallot for 5 minutes. Add the juice of half a lemon, mix, salt and pepper.
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Serve the fish with the potatoes and fresh chopped spring onion, not forgetting the creamy sauce.
© Anne Kerouédan for Cniel
