Name Trout & morel cream sauce


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Trout & morel cream sauce


  • 2 tablespoons dried morel mushrooms, soaked in warm water for 20 minutes, then drained
  • 4 trout, about 175 g (6 oz) each, gutted and cleaned
  • 4 tablespoons lemon juice
  • 1 bunch mixed herbs: parsley, chives, thyme
  • 300 ml (1/2 pint) water
  • 300 ml (1/2 pint) dry white wine
  • 2 juniper berries, crushed
  • 2 black peppercorns, crushed
  • 2 teaspoons cornflour
  • 150 ml (1/4 pint) double cream
  • knob of butter
  • salt and freshly ground white pepper

1. Sprinkle fish with lemon juice, leave 5 minutes. Season fish, inside and out, with salt and pepper. Stuff each fish with whole herb sprigs.

2. Heat water and wine in a saucepan with a scant 1/2 teaspoon of salt until almost boiling. Add the trout and morels, reduce the heat and simmer for 10-15 minutes, turning the fish once. Transfer trout to a dish; keep warm. Stir juniper berries and peppercorns into pan. Boil stock 2-3 minutes to reduce to about 300 ml (1/2 pint). Blend cornflour and a little water to a thin paste, whisk into the stock, blend well and cook, stirring, 1-2 minutes. Stir in cream and butter. Pour sauce over trout and serve.

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