Fjord Trout Beurre Blanc

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.

Difficulty Medium
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Ingredients

Number of servings

Beurre blanc

Procedure

  • 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.