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Instructions |
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Prepare the trout by rubbing the inside of each fish with a little brandy. Place the fish in a casserole dish large enough to hold them in one layer. Prepare a court bouillon* of either salt and water, white wine and water or milk and water to poach the fish. About a tablespoon of salt will be needed in the last; salt is unnecessary in the wine and water. The amount needed is barely enough to cover the fish. When the liquid is prepared transfer it to the casserole. Bring the dish to a simmer as quickly as possible on top of the stove and cook the fish for 5 to 10 minutes until done to your taste.
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Meanwhile, melt 2 Tbsp of butter in a small sauce pan over medium low heat. Add the leeks and saute until tender; do not brown. Stir in champagne, vinegar and parsley. Increase heat and reduce the liquid to about 1 1/2 Tbsps. Blend in cream and cook one minute. Remove from heat and whisk in butter one piece at a time, making sure each piece is incorporated before adding the next. Season with salt and pepper.
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When the trout are finished remove them very carefully to serving plates and spoon on the sauce. Garnish with lemon or uncut parsley.
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*Court Bouillon for this dish consists of about 4 quarts of liquid though the size of your casserole may require more or less. For the wine or milk combination, you will want to use no more than 50% water. If your container requires substantially more liquid you will want to increase the salt accordingly. (1 Tbsp for every 4 Quarts)
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Originally Submitted
11/4/2008
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