Trout & morel cream sauce
Ingredients
- 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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