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Trout fillets with sorrel, shallots and cider


Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
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Serves 4 :
4 trout fillets (approx. 900 g (2 lb))
60 ml (21/4 fl oz) thick cream
40 g butter
Few sprigs dill and chives
1 carott
2 shallots
300 g (101/2 oz) sorrel 
1 lemon 
1 glass of dry cider
salt, pepper
1Pre-heat the oven to 175°C / 350°F (gas mark 3-4). Peel the carrot and cut into slices, using the slicer disc, standing the carrots upright in the feed tube. Cook them in salted water and set aside.
2Lay the trout fillets in a buttered dish and bake for 25 minutes in the oven.
3Chop the shallots in the Mini Bowl, using the pulse button. Fry the shallots in the rest of the butter. Add the cider and leave to cook for 5 minutes.

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