Burgundian Style Trout

Name: Burgundian Style Trout
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: French
Ingredients: 3 large white endives; 1 lemon, juiced; 200g unsalted butter, cut into chunks; 250ml Montagny; 1 shallot, finely chopped; 50ml single cream; 6 trout steaks, de-scaled and boned; bunch chives, finely snipped; salt and freshly ground black pepper

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Cook: 35 mins

Serves: 6

French Main Course

Ingredients

3 large white endives
1 lemon, juiced
200g unsalted butter, cut into chunks
250ml Montagny
1 shallot, finely chopped
50ml single cream
6 trout steaks, de-scaled and boned
bunch chives, finely snipped
salt and freshly ground black pepper

Accompaniment

Description

Authentic Burgundian Style Trout from the Blason de Bourgogne Bites recipe portfolio. Perfect with a bottle of Blason de Bourgogne Montagny!

Method

1
1. Boil the endives in plenty of salted water mixed with the lemon juice for 15 mins. Drain, then slice in half lengthways. Fry them in 50g butter until slightly coloured.
2. Reduce by three quarters the Montagny in a saucepan, along with the shallot and carrot. Stir in the cream, then whisk in the remaining butter, bit by bit, over a gentle heat for 3-4 mins so that the sauce emulsifies. Season and stir in the snipped chives.
3. Dry fry the trout steaks in a very hot frying pan. Cook them skin side first, until nicely browned, then turn over to finish cooking over a low heat for 2-4 mins. Drain on paper towels.
4. Serve the fish and endives on warmed plates and pour over the sauce.