Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine, a recipe from Anne Desjardins on the Worldwide Gourmet
Keywords
- Trout Fillet Roasted on its Skin
- with Sage Butter and a Medley of Root Vegetables Braised in White Wine
- a recipe from Anne Desjardins on the Worldwide Gourmet
Ingredients
- - 4 Trout fillets, skin on
- - A few drops of extra virgin olive oil
- - Salt to taste
- - 1 carrot
- - 1 parsnip
- - 1 small turnip
- - 1 leek
- - 150 ml (10 tbsp.) white wine
- - 75 ml (5 tbsp.) water
- - 6 sprigs of chopped Sage
- - 50 g (3 tbsp.) butter
- - A few drops of lemon juice
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