Trout in Court Bouillon
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2cups dry white wine
- 1cup water
- 1onion, coarsely chopped
- Coarse salt and freshly ground pepper
- 2cloves
- 4sprigs parsley
- ½cup bread crumbs
- 3tablespoons butter
- 4trout
- 2tablespoons finely chopped parsley to garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
884 calories; 37 grams fat; 12 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 93 grams protein; 1605 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a pan or poacher large enough to hold the trout, simmer the wine, water, onion, salt, pepper, clove and parsley covered for 10 minutes. Meanwhile, melt the butter in a small pan and fry the bread crumbs until golden.
- Step 2
Drop the trout into the court bouillon and poach for five to seven minutes, or until they are cooked. Remove to a heated plate and sprinkle with the breadcrumbs and their butter and a little parsley. Serve hot.
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