Trout fillets with sorrel, shallots and cider
Products used :
PREPARATION : 10 min
COOKING : 30 min
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RESTING : 0 min
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
300 g (101/2 oz) sorrel
1 glass of dry cider
- 1- Pre-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.
- 2- Lay the trout fillets in a buttered dish and bake for 25 minutes in the oven.
- 3- Chop 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.