Basil trout
This way of preparing trout filets is usually even popular with those who say that they don’t fancy fish too much.
Ingredients
- 300 g trout filets, skinned, deboned (ask the fishmonger to do that for you) and split in half lengthwise
- salt, white pepper to taste
- large bunch of fresh basil, leaves only
- 100 ml cream
- small glass of white wine (or fish stock)
- finely grated zest of ½ lemon
Method
- Season fish filets, add layer of basil leaves, roll filets up and secure rolls with wooden toothpicks. Steam the rolls for 5 to 10 minutes, until just cooked.
- In a saucepan, bring wine (or stock) and cream to the boil, then simmer for 10 minutes without cover to reduce liquid. Add remaining basil leaves, lemon zest and seasoning, blend to a smooth consistency. Pass through a fine-meshed sieve and serve with steamed trout filets.