Fried Trout with Beurre Blanc Sauce

Name: Fried Trout with Beurre Blanc Sauce
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; 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

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Fried trout dusted with flour and served with a refined beurre blanc sauce—perfect for impressing friends or family. Share your dish using #WhatDadCooked.

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Cooking tools:

Fish tweezers
Chef's knife
Cutting board
Saucepan
Fine-mesh sieve
Whisk
Skillet
Slotted spatula
Stove
Measuring spoon
Measuring cup
Plate

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
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