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Ireland: Speckled Trout in Herbed Cream
Ireland is known around the world as an angler's paradise, and one of the most prized fish of its rivers and lakes -- besides the kingly salmon -- is the beautiful brown or speckled trout, which has haunted Irish waters for millennia. The rainbow trout is a more recent import, but it works as well in this dish as the brown trout does.
This treatment of the fly-fisher's favorite quarry invokes two other favorite tropes of Irish cuisine -- the country's incomparable cream, and the succulent wild herbs of the countryside.
The recipe:
- 4 brown or rainbow trout, gutted
- 300ml whipping / pouring cream
- 85g butter
- A mixture of fresh herbs -- parsley, chives, watercress, basil, dill, etc: chopped finely
Poach the fish in a court-bouillon for 10-12 minutes. Lift out carefully: remove skin and eyes. Keep warm.
Boil the cream until it reduces by half. Whisk in the butter, gradually, by spoonsful, until the cream sauce becomes glossy.
About five minutes before ready to serve, add the herbs to the cream and butter mixture and stir gently. Pour the sauce into a serving dish, reserving a little: arrange the fish on top of the sauce and then drizzle the remainder over them. Serve immediately, garnished with lemon slices.
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