TRUITE LAMBALLE



2 trout  200 g ( 0,44 lbs) each, 2 onions, 4 egg yolks, 4 tbsp water, 60 g (0,132 lbs) melted butter, salt, pepper, cayenne, 4 tbsp cream fresh, 2 sprigs of tarragon.

Clean the trout, wipe them dry but do not wash them.

 Grill them for 5 to 6 minutes on each side, season with salt and pepper. 

During this time prepare a hollandaise sauce as follows: dissolve the egg yolks with the lemon juice, add 4 spoonfuls of cold water.

Whip this mix in a bain-marie until the consistency of cream. 

At this point, add the melted butter, salt, pepper and cayenne, then the cream boiling, finish with a good pinch of chopped tarragon.

Boiling, finish with a good pinch of chopped tarragon. 

Arrange the grilled trout on a serving dish that can withstand the action of the fire,

cover them with the sauce. Place under the broiler for 3 minutes before serving. To grill the trout, you can wrap them each in foil tightly sealed.


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