Baked Trout With Peter Brave'S Beurre Blanc Sauce

1. 1

   For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.

2. 2

   Remove from heat and quickly whisk in butter.

3. 3

   Return to very low heat to warm; do not allow to boil.

4. 4

   For the trout: Season the filets with salt, fresh pepper and herbs de Provence.

5. 5

   Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.

6. 6

   Place the trout over the rice and pour over sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.