Fried Trout with Beurre Blanc Sauce | What Dad Cooked

Ingredients

• The fillets from 1 large trout of about 800g or two rainbow trouts. Or trout fillet – approx 175g – 200g per person
• Plain flour for dredging
• For the beurre blanc sauce
• 1 large banana shallot
• 200ml white wine
• 200ml water
• 3/4 tsp dried tarragon
• 3 peppercorns
• 1 rounded tsp cornflour
• 1 tbs full fat creme fraice or double cream
• 50g cold butter cubes (or more to taste)
• 1 lemon
• Vegetables
• Miniature potatoes
• Greens such as broccoli