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Ingredients
- 4 x river trout about 200g each
- 1 Tbsp. oil
- 4 Tbsp. flour
- 50 gm raw ham fat finely minced
- 30 gm clarified butter
- 2 x shallots finely minced
- 150 ml dry white wine
- 350 ml double cream
- 75 gm raw Ardennes ham cut into small batons or possibly sticks
- 1 Tbsp. minced parsley
- 1 x salt and freshly grnd pepper
Directions
- Cut off the trouts fins and gills with scissors and remove the intestines through the gills.
- Wash the trout in very cool water to remove all trace of intestines then pat dry with kitchen paper.
- Season lightly dip a finger in oil and smear a light film over the fish.
- Roll them in flour tap to remove excess and lay them on a plate.
- Heat the ham fat in a frying pan set over low heat add in the clarified butter and increase the heat.
- When the fat is very warm put in the trout and cook for 4 min.
- Turn the fish with a palette knife and cook for another 4 min till golden brown on both sides.
- Put the trout on a serving dish and keep hot.
- For the sauce pour off half the fat from the pan.
- Put in the shallots and sweat over low heat for 2 min then add in the white wine and reduce by half.
- Add in the cream and reduce till the sauce is thick sufficient to coat the back of a spoon lightly.
- Put in the ham simmer for 2 min season and stir in the minced parsley.
- Pour the warm sauce over the trout sprinkle with parsley and serve at once.
- Serve with plain boiled potatoes.
- serves 4cooking time 8 minprep time 20 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 255 | 73% |
| Total Fat 28.9g | 36% |
| Saturated Fat 15.59g | 62% |
| Trans Fat 0.09g | |
| Cholesterol 86mg | 29% |
| Sodium 109mg | 5% |
| Potassium 204mg | 6% |
| Total Carbs 10.29g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.45g | 0% |
| Protein 6.66g | 11% |
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