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RECIPE: Trout In Chablis Cream
RECIPE: Trout In Chablis Cream
CATEGORY: Seafood & Fish
COUNTRY: France
SERVES: 4
INGREDIENT: 4 trout, salt, pepper, 4
small onions,40gr butter, 2 dl dry Chablis, 2 1/2 dl cream, 1 tbsp minced
dill.
DIRECTION: Clean trouts, put them in a
buttered bake pan, dice onions add over trouts and cover with some
flakes of butter. add Chablis and bake in 375F preheated oven for 25
min. remove trouts, place them on plates and keep warm. pour remaining
liquid from bake pan in saucepan. add cream and reduce liquid to half.
flavor with herbs. add salt and pepper if necessary.
NOTES: Serve sauce separately.
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