Pyrenean Trout Cooked In Court Bouillon with Sauce Hollandaise.
Автор: Pete's Pans
Загружено: 2021-10-15
Просмотров: 3733
Описание:
Rainbow Trout from the beautiful Ariège in the Pyrenees, cooked in a Court Bouillon and served, riverside, with a classic Hollandaise sauce.
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INGREDIENTS (for 2 people)
2 river trout
FOR THE COURT BOUILLON
a litre of water
3/4 bottle of dry white wine.
a glass of white wine vinegar
3 carrots
a larde onion
a stick of celery
a leek
half a bulb of fennel
12 peppercorns
parsley, bay and thyme
FOR THE HOLLANDAISE SAUCE
3 or 4 tablespoons of vinegar
3 or 4 tablespoons of dry white wine (or water)
2 egg yolks
150 grams of butter
lemon juice
salt and white petter
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