Fjord Trout Beurre Blanc

Name: Fjord Trout Beurre Blanc
Cook time: 20 min
Yield: 4
Ingredients: 250 g Fjord Trout fillet, skinned and deboned; cress; salmon roe; 2 tbsp shallots; 1 dl white wine, dry; 1.5 tbsp white wine vinegar; 100 g butter; salt and white pepper

With the fresh color and taste Fjord Trout is perfect to serve raw. In this recipe it is served with a thick beurre blanc and garnished with cress and salmon roe.

Cooking time20 min

Difficulty levelMedium

Rating2/5

Servings

Ingredients

Preparation

Cut the Fjord Trout in half along and cut each piece in slices of 2 mm.

Beurre blanc

Finely chop shallot and bring to a boil with white wine and white wine vinegar. Reduce the liquid to 2 tbsp.
Turn the heat all the way down and whisk in butter, a little at a time, to a thick and even sauce. The sauce must not boil.
Taste with salt and white pepper.

Serve the Fjord Trout slices with beurre blanc and garnish with cress and salmon roe.