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Trout: Ship Tavern Rocky Mountain Trout

Source of Recipe


The Brown Palace Hotel






List of Ingredients



• 12 boneless, skinless Rainbow Trout fillets
  
• Salt and pepper to taste
  
• 6 ounces olive oil
  
• .
  
• -- Herb Butter Sauce --
  
• 1 cup white wine
  
• 1 Laurel bay leaf
  
• 1 tsp white peppercorns, crushed
  
• 2 Tbsp minced fresh herbs (parsley, thyme, chervil, tarragon)
  
• 16 ounces heavy (whipping) cream
  
• 1 lb. sweet butter, diced
  
• Salt to taste
  






Instructions



1. Season trout fillets with salt and pepper. Heat saute pan and add the olive oil.
   
   
2. Place fillets skin-side up in pan and saute until lightly browned. Turn fillets and finish cooking on the other side until fillets are firm.
   
   
3. For the sauce: Place white wine, bay leaf, peppercorns and herbs in medium saucepan and simmer until almost dry. Add heavy cream, bring to a boil, then reduce heat and simmer until liquid is reduced by half. Slowly whisk in cubes of butter until fully incorporated. Remove from heat and season with salt to taste.
   
   To serve, place 2 fillets per serving on each plate. Spoon Herb Butter Sauce over fish.
   
   Serves 6