Pan Fried Rainbow Trout Recipe with Rosemary, Lemon and Garlic and a Sorrel Cream Sauce
Local . Honest . Simple
Local . Honest . Simple
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Ingredients

  • 2 x 200g trout fillet
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped garlic (germ removed)
  • ½ teaspoon grated lemon zest
  • ½ teaspoon finely chopped fresh ginger
  • 1 tablespoon olive oil
  • 1 shallot peeled and finely diced
  • 1 tablespoon of quality white wine vinegar
  • 50 ml dry white wine
  • 100 ml chicken stock
  • 25 g shredded fresh sorrel leaves
  • 50 g unsalted butter
  • 1 tablespoon double cream

Instructions

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