Steamed Trout with Court Bouillon Sauce

• porciones: 4

Ingredientes

2 cups water

1 cup wine

Few sprigs fresh flat-leaf parsley

Few sprigs fresh thyme

1 bay leaf

1 slice lemon

Good pinch of kosher salt

1/2 tsp whole black peppercorns

1 clove garlic, smashed

1/2 leek, thinly sliced

Two 12-oz rainbow trout, cleaned and gutted, heads and tails on

2 tbsp butter

1 tbsp chopped fresh chervil or flat-leaf parsley

Instrucciones

1. Place the water, wine, parsley, thyme, bay leaf, lemon, salt, peppercorns, garlic, leek, and carrot in a large saucepan or a steamer. Bring to a boil, cover, and simmer for 10 minutes. Place the fish on a rock over the top, cover tightly with aluminum foil, and simmer for 12-15 minutes more. If you are using a fish poacher or steamer, just propr the rack up with a couple of heatproof ramekins.

2. Remove the rack and set the fish aside to keep warm.

3. Strain the court bouillon into a small saucepan, setting aside the carrots and leeks, and cook over medium-high heat until it has reduced by about a third. Add the butter, stirring it in to create an emulsified sauce. Return the carrots and leeks to the sauce, taste, and adjust the seasonings if necessary.

4. Gently peel the skin from the trout and carefully divide the fillets among four plates. Spoon the sauce over each portion, making sure to include some pieces of leek and carrot, and garnish with a little fresh chervil. Serve immediately.

Notas

The Tucci Table