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LOCATION: Recipes >> Fish >> Grilled Trout 02

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Grilled fillets of dace or trout with tarragon
Servings: 4

4 fillets of dace or trout, each weighing 80-90 g
2 sprigs of tarragon
4 tb whipping cream
2 egg yolks
150 ml double cream (1/4 pint)

50 g unsalted butter (1 3/4 oz)
250 ml dry white wine (scant 1/2 pint)
1/2 lemon
salt and pepper

As an alternative to dace you could use freshwater trout, or pike,
but the trout must have white rather than pink flesh.

Pre-heat the oven to 280C/530F.

Chop enough tarragon leaves to fill 2 teaspoons.

Whisk the whipping cream until it thickens. Beat the egg yolks
with all but 3 tb of the double cream.

Butter an oven dish with 20 g (3/4 oz) of the butter. Arrange the
fillets on it and season them. Add the white wine.

Slide the dish containing the fish into the pre-heated oven. Leave
it for 1 1/2 - 2 Minutes, or longer, depending on the thickness of
the fish (the oven dish needs to be made of a thin metal that
conducts heat quickly). Take it out and remove the skins from the
fish. Put the fish into a shallow dish and keep them hot.

Pour the liquid that remains in the cooking dish into a saucepan.
Add the tarragon and reduce the liquid by about two-thirds. Whisk
in 30 g (1 oz) cold, diced butter and the remaining double cream.
Let the sauce reduce for a moment, then pour it, still whisking,
on to the egg-yolk-and-cream mixture.

Put the sauce back into a saucepan over a very gentle heat and let
it thicken, whisking all the time, until it shows signs of boiling.
Take it of the stove, and season with salt, pepper and a little
lemon juice. Carefully incorporate the whipped cream.

Pre-heat the grill. Ladle the sauce over the fish, put them under
the grill and leave them until the sauce turns golden - this will
not take long, only about 1 minute, so watch carefully. Serve at


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