Smoked Sea Trout in Butter Sauce RecipeOrigin: Ireland Period: Traditional |
Ingredients:
4 fillets of hot-smoked sea trout 
Smoked Sea Trout in Butter Sauce Preparation:Method:Prepare the court bouillon stock in advance the strain and set aside in the refrigerator for at least 24 hours to mature before use. Strain again before using. When ready, place the court bouillon in a pan, bring to a brisk boil and reduce until it becomes thick and dark. Take off the heat and add the butter, whisking in a small piece at a time, until completely combined. At this point return to a very low heat then whisk the mixture until it becomes light and frothy in texture. Add lemon juice to taste then adjust the seasonings and set aside to keep warm. Fry the bacon in a pan until very crisp then set aside to cool. Warm the sea trout fillets in a hot frying pan (or under a grill) for about 3 minutes, or until heated through. To serve, spoon the hot sauce into deep plates, arrange the fish in the centre and crumble the bacon over the top. Serve with a watercress and greens salad and boiled potatoes. |
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