Trout with Black Pudding and Beurre Blanc

Makes 2, Preparation time 5 minutes, Cooks in 20 minutes

INGREDIENTS

4 small trout fillets
50g/2oz butter, softened
Small bunch fresh basil, finely chopped
300g/12oz Black Pudding
125g/5oz breadcrumbs

For the beurre blanc:
2 shallots, finely diced
3 tbsp. white wine vinegar
300ml/10.5fl oz butter, cubed
1 lemon, quartered

buy here

Trout with Black Pudding and Beurre Blanc
0 Flares Twitter 0 Facebook 0 Pin It Share 0 Buffer 0 Google+ 0 0 Flares ×

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4. Take two fillets and place, skin side down, on an oiled oven-proof dish or tray. Blend the butter and basil together and dot on top of the trout flesh; spread gently.

Step 2

Crumble the black pudding into the breadcrumbs (use a food processor if you wish) and scatter over the buttered fillets. Place the other fillets on top, flesh side up and bake for 15 minutes.

Step 3

While the fish is cooking, make your beurre blanc. Combine the shallots and white wine vinegar in a pot and bring to the boil over a medium heat. Simmer for three minutes until reduced by a third. Next, add the cream and slowly bring to the boil. Take off the heat and add a third of the butter while whisking constantly. Continue to add the butter, a small cube at a time, until the sauce thickens (Tip: always stand over the sauce as it can separate).

Serve immediately with the sauce and fresh lemon.

0 Flares Twitter 0 Facebook 0 Pin It Share 0 Buffer 0 Google+ 0 0 Flares ×
Trout with Black Pudding and Beurre Blanc was last modified: January 23rd, 2020 by Mag Kirwan

Leave a Reply

Your email address will not be published. Required fields are marked *