Rainbow Trout and Basil Beurre Blanc
Rainbow Trout and Basil Beurre Blanc
Cooking Mode:
Steam
Equipment
- Pallet Knife
- Baking Paper
Ingredients
Ingredients- 1 x 400gm Fillet Rainbow Trout
- 6 Basil Leaves
- Olive Oil
- Salt
- Beurre Blanc Sauce (see how to recipes)
METHOD
Place room temperature trout fillet on a sheet of baking paper season with salt and olive oil and place another sheet of paper on top
Place in a pre-heated oven steam setting 60 degrees for 6 mins
When cooked remove paper and peel off the skin of the fillet, transfer to a plate Tear basil leaves in to warm pot of beurre blanc and stir, spoon over fish and serve
Place in a pre-heated oven steam setting 60 degrees for 6 mins
When cooked remove paper and peel off the skin of the fillet, transfer to a plate Tear basil leaves in to warm pot of beurre blanc and stir, spoon over fish and serve
HINTS & TIPS
Try this dish with a “old world” chardonnay, the buttery feel of the chardonnay acts as a perfect accompaniment to the beurre blanc
Remove the basil and add toasted almonds to the sauce for a different version of the classic Trout Almondine
Rainbow Trout is readily available most of the year in Australia, although farmed they are generally very good quality and also reasonably cheap
Remove the basil and add toasted almonds to the sauce for a different version of the classic Trout Almondine
Rainbow Trout is readily available most of the year in Australia, although farmed they are generally very good quality and also reasonably cheap
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